Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Ground round
  16       oz           Can, dark red kidney beans
  16       oz           Can, light red kidney beans
   2                    (16 oz) cans small red beans
   1       tb           Vegetable oil
   3       large        Green peppers, cored and Chopped
   3       large        Jalapeno peppers, cored and Chopped
   1       large        Red onion, chopped
   1       large        Spanish onion, chopped
   1       large        White or yellow onion, Chopped
   8       cloves       garlic, Finely chopped
   4                    (28-32 oz.) cans whole Tomatoes
   3                    (64 oz) cans of tomato juice
                        Chili powder to taste
                        Salt and pepper

Preparation:

Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in oil until limp. Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen.