Add 2 tablespoons of vegetable oil. Over medium heat, cook onion until translucent, approximately 5 minutes.
Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Saute to toast herbs for approximately 3 minutes.
Add 16 oz of the vegetable stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.
Cook, over medium low heat, for at least one hour, preferably three hours. The longer this cooks, the better it tastes and the thicker it gets. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time.
Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.
You can get green chile powder here.Nothing beats fresh roasted Hatch peppers, but you can use the canned kind as well.Use homemade vegetable stock for added flavor. Learn how to make your own here!If you are not cooking it long and/or want it thick, add less stock at first and add more slowly as needed to keep it at your desired consistency.Toppings and sides: