Jay'S Chili

• 2 medium onions, finely chopped
• 1 green pepper, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 2 tsp. Wesson oil
• 4 lb. ground beef
• 2 (14 1/2 oz.) cans stewed tomatoes (undrained)
• 1 (15 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1/4 c. green chili salsa
• 1 whole jalapeno from canned jalapeno chilies, chopped
• 1 (4 oz.) can diced green chilies (undrained)
• 3/4 c. chili powder
• 1/2 c. water
• 1 tsp. salt

1. In Dutch oven, saute first four ingredients in hot oil until tender.
2. Add meat, 1 pound at a time, stirring until meat loses redness.
3. Drain; add water.
4. Add remaining ingredients, stirring after each addition.
5. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic, salt and pepper, if desired.
6. Makes 6 to 8 servings.
7. Serve with Pillsbury cornbread twists.

onions, green pepper, celery stalk, garlic, wesson oil, ground beef, tomatoes, tomato sauce, tomato paste, green chili salsa, jalapeno chilies, green chilies, chili powder, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918831 (may not work)