Recipe for Banks of the Brazos Chili 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
3 lb coarsely ground beef
1 med onion, chopped
1 med green bell pepper, chopped
1 sm stalk celery, chopped
1 sm clove of garlic, minced
1 x 14-oz can whole tomatoes
1 x 8-oz can tomato sauce
2 x 4-oz cans chopped green chilies
1 tsp beef bouillon granules
2 tsp chicken bouillon granules
1 tbl onion powder
1 tsp garlic powder
2 tbl paprika
2 tsp garlic salt
1 tsp cayenne pepper
10 tbl chili powder
2 whl fresh jalapeno peppers
4 tsp cumin
1/2 tsp black pepper
1 tsp MSG (I left this out)
1 tsp oregano
2 tsp ground cilantro
Instructions:
Instructions: (*I added this to the recipe. People in Tennessee like beans in their chili.)

This is REALLY HOT!!!!!

Brown ground beef in large saucepan, stirring until crumbly; drain. Add onion, green pepper, celery, garlic, tomatoes, tomato sauce, green chilies, bouillon granules, onion powder, garlic powder, paprika, garlic salt, cayenne pepper and half the chili powder; mix well. Add enough water to cover.

Pierce jalapeno peppers with fork; add to chili.

Simmer, covered, for 1 1/2 hours. Add cumin, black pepper, MSG, oregano, cilantro and remaining chili powder. Cook for 30 minutes longer. Remove jalapeno peppers, pressing juice into chili; discard peppers.

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