Yield: 12 servings
|5 pounds||Ground round|
|16 ounces||Can, dark red kidney beans|
|16 ounces||Can, light red kidney beans|
|2 \N||(16 oz) cans small red beans|
|1 tablespoon||Vegetable oil|
|3 larges||Green peppers, cored and|
|3 \N||Jalapeno peppers, cored and|
|1 large||Red onion, chopped|
|1 large||Spanish onion, chopped|
|1 large||White or yellow onion,|
|8 \N||(8-10!) cloves garlic,|
|\N \N||Finely chopped|
|4 \N||(28-32 oz.) cans whole|
|3 \N||(64 oz) cans of tomato juice|
|\N \N||Chili powder to taste|
|\N \N||Salt and pepper|
Break up and cook meat in large frying pan until browned and crumbly.
Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.
Saute green peppers, jalapenos, onions, and garlic in oil until limp.
Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen.