Recipe - Jess Polings Chili

3 md Onions, chopped fine
2 md Bell peppers, chopped fine
3 Celery stalks, chopped fine
8 pound Sirloin beef, coarsely groun
d
2 # 2 cans stewed tomatoes
3 Cloves garlic, chopped fine
1 Bottles gerbhardt chili powd
er, 3 oz. size
2 ounce Green chili salsa
Sprinkling of oregano
3 tablespoon Salt
1 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 CompuChef v2.01 by Jess Poling

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini