Recipe for Count Gregors Celtic Chili 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 lb Ground chuck
1 lb Venison
60 oz Tomato sauce, (plain) (60 to 80)
4 oz Garlic minced, (4 to 6)
8 oz Worchestershire sauce
8 oz Mild green chiles, chopped
20 med Fresh jalapenos, * see note
8 oz Datil hellish relish
8 oz Hot relish, (Old El Paso)
5 lrg Vidallia onions, minced
2 tsp Garlic salt
1 tsp Seasoned salt
1/2 tsp Oregano
4 can Kidney beans, (15 oz. each)
Instructions:
Instructions: * Chopped in rings then quartered.

Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!!

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