Jess Polings Chili

20 Servings

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Jess Polings Chili Ingredients

3 md Onions, chopped fine	2 oz Green chili salsa
2 md Bell peppers, chopped fine	Sprinkling of oregano
3 Celery stalks, chopped fine	3 tb Salt
8 lb Sirloin beef, coarsely groun	1 Hot green chili
2 # 2 cans stewed tomatoes	Garlic salt to taste
3 Cloves garlic, chopped fine	Black pepper to taste
1 Bottles gerbhardt chili powd	4 Cans vista pinto beans, if d

Instructions for Jess Polings Chili

Fat grams per serving: Approx. Cook Time: 6:00 Heat 1 tbsp oil, add onions, bell peppers and celery and cook until transparent. Add beef and brown thoroughly, stirring often. Drain off excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water. Add chili powder, and stir thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili sauce and hot green chili and stir. Simmer on low heat for 5 to 6 hours. If chili begins to stick, add water, stir often. You may cut down cooking time, but, the longer you let it simmer, the better the chili will be. Some people will tell you if you cook with beans it is not chili. For those people I say.....You cook chili your way and Ill cook mine my way (VBGrrrriiiiiiiinnnnnnnnn). If you want to add beans to this recipe, do so, I prefer the Sun Vista Pinto Beans. Served with homemade bread or French bread and salad makes for a complete meal. This recipe will serve approximately 20 persons. By Jess Poling Formatted for Compu-Chef v2.01 by Jess Poling From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized