Jess Poling's Chili

3 md Onions, chopped fine

2 md Bell peppers, chopped fine

3 ea Celery stalks, chopped fine

8 lb Sirloin beef, coarsely groun

-d 2 ea # 2 cans stewed tomatoes

3 ea Cloves garlic, chopped fine

1 ea Bottles gerbhardt chili powd

-er, 3 oz. size 2 oz Green chili salsa

Sprinkling of oregano 3 tb Salt

1 ea Hot green chili

Garlic salt to taste Black pepper to taste 4 Cans vista pinto beans, if d

-esired

Fat grams per serving: Approx. Cook Time: 6:00 Heat 1 tbsp oil, add onions, bell peppers and celery and cook until transparent. Add beef and brown thoroughly, stirring often. Drain off excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water. Add chili powder, and stir thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili sauce and hot green chili and stir. Simmer on low heat for 5 to 6 hours. If chili begins to stick, add water, stir

often. You may cut down cooking time, but, the longer you let it simmer, the better the chili will be. Some people will tell you if you cook with beans it is not chili. For those people I say.....You cook chili your way and I'll cook mine my way (VBGrrrriiiiiiiinnnnnnnnn). If you want to add beans to this recipe, do so, I prefer the Sun Vista Pinto Beans. Served with homemade bread or French bread and salad makes for a complete meal. This recipe will serve approximately 20 persons. By Jess Poling Formatted for Compu-Chef v2.01 by Jess Poling