• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 2 medium green peppers, finely chopped
• 3 stalks celery, finely chopped
• 8 pounds ground beef
• 1 (6oz) can tomato paste
• 2 (1lb-13oz) cans stewed tomatoes
• 2 (1lb) cans tomato sauce
• 1 (7oz) can chile salsa
• 3 garlic cloves, finely chopped
• 2 (3 oz) cans chili powder
• 1 medium jalapeno chili,seeded and chopped
• Oregano to taste
• Freshly milled black pepper

Heat a heavy stew pot or large Dutch oven over medium-high heat.  Swirl in enough oil to cover bottom of pot.  Saute onions, green peppers and celery just to soften, about 10 - 12 minutes.  Add meat and cook 10 min or until brown, stirring all the while.  Stir in all other ingredients.

Turn heat to low or medium-low, just to allow ingredients to simmer.  Cook for 2 1/2 hours, stirring frequently. 

Serves: 14

Contributor: Greg S. Marner

back to chili article one  chili article two    back to Texas chili      back to texas chili cookoff

 

top of page