Vickie'S Chili

• 1 Tbsp. cooking oil
• 3 medium onions, finely chopped
• 2 green bell peppers, cored, seeded and finely chopped
• 2 stalks celery, finely chopped
• 1 Tbsp. garlic powder
• 3 lb. ground beef
• 2 (14 1/2 oz.) cans tomatoes, chopped
• 2 (14 1/2 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 5 c. water
• 1/2 c. chunky salsa (Mexican style)
• 1 jalapeno pepper, finely chopped
• 6 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 tsp. oregano
• 3 tsp. salt
• pepper to taste

1. Heat oil in heavy 10-quart pot over medium heat.
2. Add onions, bell peppers, celery and garlic.
3. Cook, stirring until onions are translucent.
4. Add the meat to the pot a little at a time, stirring occasionally.
5. Cook, stirring occasionally, until the meat is evenly browned.
6. Stir in the remaining ingredients.
7. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often.
8. Taste and adjust seasonings.
9. Serves 6.

cooking oil, onions, green bell peppers, stalks celery, garlic powder, ground beef, tomatoes, tomato sauce, tomato paste, water, chunky salsa, pepper, chili powder, ground cumin, oregano, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837629 (may not work)