Instructions: 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 Ill 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

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