Spicy Fire-House Chili(8 To 10 Servings)

• 1 lb. ground beef
• 1 lb. beef shoulders, diced
• 2 onions, chopped
• 1 green pepper, chopped
• 3 garlic cloves, chopped
• 3 Tbsp. chili powder
• 1 c. (6 oz.) chopped green chili peppers
• 1 (1 lb. 12 oz.) can tomatoes
• 1 (6 oz.) can tomato paste
• 6 oz. water
• 1/4 c. Lea & Perrins Worcestershire sauce
• 1 (2 lb. 8 1/2 oz.) can red kidney beans

1. Cook both ground and diced beef in a 5-quart saucepan, stirring often until meat browns lightly.
2. Drain excess fat.
3. Add onions, pepper, garlic, chili powder and chili peppers with liquid.
4. Cook until onions are soft.
5. Add tomatoes, tomato paste, water and Worcestershire sauce.
6. Reduce heat and simmer for 30 minutes.
7. Add kidney beans and heat 10 minutes more.

ground beef, beef shoulders, onions, green pepper, garlic, chili powder, green chili peppers, tomatoes, tomato paste, water, worcestershire sauce, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486995 (may not work)