Chili

• 5 lb. ground beef, browned and drained
• 1 large Spanish onion, chopped
• 3 celery stalks, chopped
• 2 cloves garlic, crushed
• 1 large green pepper, seeded and chopped
• 2 bottled mild banana peppers, seeded and chopped
• 1 c. juice (from bottled banana peppers)
• 4 (14 oz.) cans stewed tomatoes
• 1 large can V-8 juice
• 2 pkg. Chili-O mix
• 2 (1 1/2 oz. each) pkg. onion soup
• 1/4 c. barbecue sauce
• 1/4 c. catsup
• 4 tsp. chili powder
• 2 tsp. cumin
• 2 tsp. beef bouillon powder
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 1 bay leaf
• pinch each of basil and thyme
• 2 tsp. salt

1. In Dutch oven or kettle, brown beef. Drain well. Add onion, celery, garlic and green pepper. Cook until soft.
2. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 2 hours. Correct seasoning to taste.
3. Simmer, covered, 1 more hour. Makes about 5 quarts.

ground beef, spanish onion, celery stalks, garlic, green pepper, banana peppers, banana peppers, tomatoes, chilio mix, onion soup, barbecue sauce, catsup, chili powder, cumin, beef bouillon powder, black pepper, red pepper, bay leaf, basil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=643558 (may not work)