*  Exported from  MasterCook  *
 
                            JESS POLING'S CHILI
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       md           Onions, chopped fine
    2       md           Bell peppers, chopped fine
    3       ea           Celery stalks, chopped fine
    8       lb           Sirloin beef, coarsely groun
                         -d
    2       ea           # 2 cans stewed tomatoes
    3       ea           Cloves garlic, chopped fine
    1       ea           Bottles gerbhardt chili powd
                         -er, 3 oz. size
    2       oz           Green chili salsa
                         Sprinkling of oregano
    3       tb           Salt
    1       ea           Hot green chili
                         Garlic salt to taste
                         Black pepper to taste
    4                    Cans vista pinto beans, if d
                         -esired
 
   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 I'll 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
  
 
 
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