Jess Poling's Chili

• 3 medium onions chopped fine
• 2 medium sweet bell peppers chopped fine
• 3 each celery stalks chopped fine
• 8 pounds beef, sirloin steak coarsely ground
• 2 each tomatoes, stewed, canned
• 3 each garlic cloves chopped fine
• 1 each chili powder gerbhardt chili powder, 3 oz. size
• 2 ounces green chili salsa
• 1 x oregano sprinkling
• 3 tablespoons salt
• 1 each green chili peppers hot
• 1 x garlic salt to taste
• 1 x black pepper to taste
• 4 each pinto beans canned, opt.

1. Approx.
2. Cook Time: 6:00 Heat 1 tablespoon oil, add onions, bell peppers and celery and cook until transparent.
3. Add beef and brown thoroughly, stirring often.
4. Drain off excess grease.
5. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water.
6. Add chili powder, and stir thoroughly.
7. Add salt, pepper, garlic, oregano, and stir.
8. Add chili sauce and hot green chili and stir.
9. Simmer on low heat for 5 to 6 hours.
10. If chili begins to stick, add water, stir often.
11. You may cut down cooking time, but, the longer you let it simmer, the better the chili will be.
12. Some people will tell you if you cook with beans it is not chili.

onions, sweet bell peppers, celery stalks, beef, tomatoes, garlic, chili powder gerbhardt chili powder, green chili salsa, oregano sprinkling, salt, green chili peppers, garlic, black pepper, pinto beans

Taken from recipeland.com/recipe/v/jess-polings-chili-33473 (may not work)