Recipe - H And L Speakeasy Chili

5 pound Ground round
16 ounce Can, dark red kidney beans
16 ounce Can, light red kidney beans
2 (16 oz) cans small red beans
1 tablespoon Vegetable oil
3 lg Green peppers, cored and
Chopped
3 Jalapeno peppers, cored and
Chopped
1 lg Red onion, chopped
1 lg Spanish onion, chopped
1 lg White or yellow onion,
Chopped
8 (810!) cloves garlic,
Finely chopped
4 (2832 oz.) cans whole
Tomatoes
3 (64 oz) cans of tomato juice
Chili powder to taste
Salt and pepper

Break up and cook meat in large frying pan until browned and crumbly. Drain
thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili
powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in
oil until limp. Quarter the whole tomatoes and dump with juice from pan
into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add
tomato juice until chili is soupy, not too thick. Season with chili powder
to taste. Simmer for 90 minutes, stirring frequently to prevent scorching.
Leftover chili can be frozen.