Heat a large pot over medium heat. Add 2 tablespoons of vegetable oil.
2 Tablespoons vegetable oil
When hot, add onions and cook until translucent, approximately 5 minutes.
1 cup white onion
Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Sauté to toast herbs for approximately 2-3 minutes until fragrant.
Add 16 ounces of the vegetable stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.
16-32 ounces vegetable stock, 28 ounces green enchilada sauce, 1 bottle beer, 1/2 cup fresh cilantro, 1-3 jalapeno peppers, 32 ounces fresh roasted Hatch green chiles, heat level of choice,
Bring to a simmer. Reduce heat to medium low and simmer 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.
Notes
You can get green chile powder here.My favorite beer to use is Corona. Dos Equis almost made it taste sweet to me.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: