Chili Vion

5 Servings

1/4 c corn oil
3 lb lean chuck, Cubed
5 lb ground round
3 lb italian sauage
4 lg white onions
1 chop onions and sauage
1 bn celry, Diced
4 cloves garlic, mashed
3 lg green bell peppers, seeded
1 and choped
1/4 lb hot banana peppers, seeded
1 and choped
1 cn 3.5 oz jalapenos peppers
1 seeded and choped
5 bay leaves
1 T msg
1 tlb salt, To Taste
2 t pepper, To Taste
1 tlb dry basil
3 T cumin, Ground
5 oz chili powder
3 beef bullion cubes
1 pk 1.375 oz onion soup mix
6 28oz cans tomatoes., Mashed
45 oz tomato sauce
12 oz tomato paste
In large skillet or dutch oven, heat oil, add meats, brown and transfer with slotted spoon to large cookingpot. in oil remaining in skillet, add onions celry, garlic, and the peppers, cook till soft, 7 to
10 mimutes. mix onion mix with meat in the big pot and add the rest of the fixens in order of listing. Bring to boil, reduce heat and simmer, un-covered about 3 hours stirring often