Chili Recipe Redux

This is my second attempt at writing down a chili recipe (after my first attempt was probably 2 out of 5 stars).  I would personally add more seasoning, but my wife didn't want me to, so I left it the way it is.  It can use a little more salt, but that can be added at the table.

Start by chopping the following (food processor for all but the onions) and sauté over medium heat in the bottom of stock pan in olive oil:

3 large carrots
3 large celery stalks
2 bell peppers
3 large onions
3 large bay leaves

Once they start to get soft add the following:

2 1/2 lbs ground beef
1 beer
24 oz corn (can or frozen)
24 oz pinto beans (can)
24 oz black beans (can)
24 oz red beans (can)

Once the meat is fully cooked add the following:

24 oz tomato puree (can)
24 oz diced tomatoes (can)

Once the chili begins to bubble turn down heat and add the following:

4 medium cloves of garlic (crushed)
1 1/2 oz molasses
5 teaspoons of chili powder
3 teaspoons of cumin
2 teaspoons of paprika
2 teaspoons of oregano
2 teaspoons of black pepper
3 teaspoons of salt

Let simmer over low heat, if the chili is too thin, thicken it with tomato paste, corn starch, or other thickener.

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