Best Chunky Chili!

• 2 lbs ground beef
• 3 green peppers
• 2 red peppers
• 2 medium onions
• 1 (28 ounce) can whole tomatoes, not drained
• 1 (11 ounce) can dark red kidney beans, not drained
• 1 (11 ounce) can black beans, not drained
• 1 (12 ounce) can tomato sauce
• 1 (1 1/4 ounce) packet McCormick mild chili seasoning
• 18 cup Frank's red hot sauce
• 1 tablespoon chili powder
• 1 teaspoon salt
• 2 tablespoons ground black pepper

1. Using a large covered stock pot, brown the ground beef; drain the fat.
2. Chop onion and peppers to a large dice about 1/2 an inch big.
3. Cut the tomatoes so that they are chunky also.
4. Add all ingredients to pot with beef.
5. If chili looks too thick add a cup of water to pot.
6. Mix together and simmer covered (stirring occasionally) for about 2 1/2 hours to 3 hours, until peppers are soft.
7. Add more of the last 4 ingredients to your taste.
8. Serve with your favorite toppings.
9. We like shredded cheddar on top.
10. Store in containers in fridge or freezer.

ground beef, green peppers, red peppers, onions, tomatoes, dark red kidney beans, black beans, tomato sauce, packet, s red, chili powder, salt, ground black pepper

Taken from www.food.com/recipe/best-chunky-chili-200500 (may not work)