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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jay Pennington
Servings: 12 to 16
1 tablespoon cooking oil
3 medium onions, finely chopped
2 bell peppers, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
8 pounds coarse ground round steak (lean chili grind)
2 15 ounce cans Hunt's tomato sauce
2 14 ½ ounce cans Hunt's stewed tomatoes
2 14 ½ ounce cans water
1 6 ounce can Hunt's tomato paste
1 4 ounce can chile salsa
1 3 inch green canned hot pepper, finely chopped, only one chile from the can
2 3 ounce bottles Gebhardt's chile powder
1 4 ounce can green diced chile
dash of oregano
salt, to taste, approximately 3 tablespoons
pepper, course ground, to taste
garlic salt, to taste
Put oil in a 10 to 12 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat gradually, stirring until the redness disappears. Add the remaining ingredients, stirring after each addition. Lower heat and simmer 2 ½ to 3 hours. Stir frequently to prevent scorching.