Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Onions, chopped fine 2 oz Green chili salsa
2 md Bell peppers, chopped fine Sprinkling of oregano
3 ea Celery stalks, chopped fine 3 T Salt
8 lb Sirloin beef, coarsely 1 ea Hot green chili
-ground Garlic salt to taste
2 ea # 2 cans stewed tomatoes Black pepper to taste
3 ea Cloves garlic, chopped fine 4 ea Lrg cans Vista Pinto Beans,
1 ea Bottles Gerbhardt Chili -if desired
-powder, 3 oz. size

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 Compu-Chef v2.01 by Jess Poling

Calories per serving: Number of Servings: 20 Fat
grams per serving: Approx. Cook Time: 6:00 Cholesterol
per serving: Marks:

Submitted By JESS POLING On 12-29-94

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