Jay Pennington's Prize-Winning Chili

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.