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Jay Pennington's Prize-Winning Chili



Yield: 16 Servings

1 T oil,cooking
3 onions
2 bell pepper(s)
2 celery stalks
3 garlic cloves
8 lb beef round,coarse grind
40 oz tomato sauce
40 oz tomatoes,stewed
6 oz tomato paste
5 c water
4 oz chile salsa
1 jalapeno pepper
8 T red chile,hot,ground
4 T red chile,mild,ground
4 oz whole green chiles
1 T cumin,ground
1 t oregano,dried,pref. mexican
3 T salt
1 pepper


1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings.













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