H and l Speakeasy Chili

Course : Chili
Serves: 12
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5 pound Ground round
16 ounces dark red kidney beans
16 ounces light red kidney beans
32 ounces small red beans
1 tablespoons 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
128 ounces whole Tomatoes
192 ounces tomato juice
1 tablespoons Chili powder to taste
1 teaspoon Salt and pepper

Preparation / Directions:

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.

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