Sandy'S Award Winning Raven Chili

• 6 c. chopped Bermuda (white) onion (not minced)
• 2 c. chopped green bell pepper (not minced)
• 2 c. chopped red bell pepper (not minced)
• 2-3 T. vegetable oil
• 1 (106 oz.) can Angelia Mia crushed peeled tomatoes
• 1 (106 oz.) can kidney beans
• 3 qt water
• 6 T. (heaping) McCormick chili powder
• 1 T. (level) McCormick cumin
• 1 T. McCormick crushed red pepper
• 1 t. McCormick ground red pepper
• 1 t. McCormick ground black pepper
• 1 palm full of salt
• 2 T. minced garlic
• 8 t. raw sugar
• 5 lb. lean ground beef
• Chopped onion, grated Cheddar cheese and sour cream for garnish
• Frito Corn Chips

1. In a large stock pot lightly saute onions and peppers in vegetable oil. Add remaining ingredients except ground beef. Simmer, on low for 1 1/2 hours, stirring often. (Stirring is important because the temperature at the bottom of the pot is hotter than the top.) Do not cover pot. Reduction of volume is important. we use a steam kettle which maintains temperature (165) throughout during simmering. A double boiler or large Bain Marie works, too. During the simmering process, brown ground beef in a skillet, chop and drain off excess grease or fat. Add cooked beef to stock pot and simmer another hour. It's ready to serve. Garnish with fresh chopped onion, grated Cheddar cheese and sour cream. Serve with large Fritos corn chips.

bermuda, green bell pepper, red bell pepper, vegetable oil, tomatoes, kidney beans, water, chili powder, cumin, red pepper, ground red pepper, ground black pepper, salt, garlic, sugar, lean ground beef, onion, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34525 (may not work)