Count Gregor's Celtic Chili

1 Servings

3 lb chuck, Ground
1 lb venison
60 tomato sauce, (plain)
4 garlic, Minced
8 oz worchestershire sauce
8 oz mild green chiles, chopped
20 md fresh jalapenos, * see note
8 oz datil hellish relish
8 oz hot relish, (old elpaso)
5 lg vidallia onions, minced
2 t garlic salt
1 t seasoned salt
1/2 t oregano
4 cn kidney beans, (15 oz. each)
15 oz pinto beans

* chopped in rings then quartered.
Brown meat in skillet with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green chilis, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat.