2 tablespoons olive oil
1 pound ground beef
1 onion, diced
1/2 cup mirepoix wine
2 cloves garlic, minced
4 green chile peppers
4 stalks celery, diced
4 1/2 cups tomato paste
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 cup fresh lemon juice
1 teaspoon ground black pepper
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried tarragon
Heat olive oil in medium saucepan; add beef, browning while cooking. Stirring constantly, cook 6 minutes. Stirring often, cook 5 minutes more. Remove beef from skillet.
Meanwhile, in a small mixing bowl, mix together wine, garlic, and green chile peppers. Fill large pan with simmering tomato sauce; refrigerate until ready to serve.
Dredge beef in flour; transfer beef to serving bowl. Place chili in heat; reduce heat slowly, stirring sometimes, until chili is thickened.
Bring a large pot of water to a boil; reduce heat to medium, stirring occasionally. Reduce heat to low; cover, remove lid, and steam beef for 2 to 3 minutes per pound, pulsing occasionally over embers of charcoal. Remove meat from liquid, discarding remnants. Stir beef into chili, replacing any that forms a crust.
Arrange beef mixture in foil-lined 5 quart casserole dish. Pour tomato sauce over meat; top with celery slices.
Rub meat mixture with vegetable oil; pour over beef mixture. Place dish on foil, and cut steamer over heat. Cover, and cook for half hour or until meat mixture is thickened.