Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       medium       Onions, chopped fine
   2       medium       Bell peppers, chopped fine
   3       stalks       Celery stalks, chopped fine
   8       pound        Sirloin beef, coarsely ground
   2       cans         No. 2 cans stewed tomatoes
   3       Cloves        garlic, chopped fine
   3       Ounces       Bottles gerbhardt chili powder
   2       Ounces       Green chili salsa
                        Sprinkling of oregano
   3       Tablespoon   Salt
   1                    Hot green chili
                        Garlic salt to taste
                        Black pepper to taste
   4                    Cans vista pinto beans, if desired

Preparation:

Fat grams per serving: Approx. Cook Time: 6:00 Heat 1 tbsp oil, add onions, bell peppers and celery and cook until transparent. Add beef and brown thoroughly, stirring often. Drain off excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water. Add chili powder, and stir thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili sauce and hot green chili and stir. Simmer on low heat for 5 to 6 hours. If chili begins to stick, add water, stir often. You may cut down cooking time, but, the longer you let it simmer, the better the chili will be. Some people will tell you if you cook with beans it is not chili. For those people I say.....You cook chili your way and I'll cook mine my way (VBGrrrriiiiiiiinnnnnnnnn). If you want to add beans to this recipe, do so, I prefer the Sun Vista Pinto Beans. Served with homemade bread or French bread and salad makes for a complete meal. This recipe will serve approximately 20 person