Chili

• 6 large onions, chopped
• 2 Tbsp. bacon grease
• 2 Tbsp. vegetable oil
• 7 cloves garlic, chopped
• 6 very hot peppers
• 3 lb. ground beef
• 1 (28 oz.) can tomatoes
• 1 (10 oz.) can tomatoes (undrained)
• 1 Tbsp. tomato paste
• 1 (4 oz.) can chopped green chilies (undrained)
• 2 Tbsp. Worcestershire
• 2 Tbsp. Pickapeppa sauce
• 1 Tbsp. each: salt, celery seed and ground cumin
• 2 Tbsp. chili powder
• 1 tsp. each: black pepper, oregano and red pepper
• 2 Tbsp. ground coriander seed
• 1 (1 lb.) can red kidney beans (undrained)
• 1 1/2 tsp. celery salt

1. In Dutch oven, gently cook onions in bacon grease and vegetable oil until softened but not brown.
2. Add garlic and hot peppers; continue cooking until soft but not brown.
3. Add beef, crumbling with fork.
4. Cook gently until beef loses its red color.
5. Over low heat, stir in tomatoes, tomato paste, chilies, Worcestershire sauce, Pickapeppa sauce, salt, black pepper, oregano, celery salt, celery seed, coriander seed, cumin, red pepper and chili powder. Cover; cook over low heat for 2 hours, stirring occasionally.
6. Stir in beans; stir often.
7. Cook 1 more hour.
8. Refrigerate 24 hours to allow flavors to blend.
9. Makes 3 quarts.

onions, bacon grease, vegetable oil, garlic, peppers, ground beef, tomatoes, tomatoes, tomato paste, green chilies, worcestershire, pickapeppa sauce, salt, chili powder, black pepper, ground coriander seed, red kidney beans, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760880 (may not work)