Chili - 5

Recipe Ingredients

8 lbs	3632g / 128oz	Lean round steak - cut in full 1/2 inch cubes
6		Onions - finely chopped (medium)
4		Green pepper/s - chopped (medium)
6		Celery - chopped
18		Clov garlic - minced (large)
15 oz	426g	Tomato paste
11		Red kidney beans - (15 oz.)
2		Canned tomatoes - (28 oz.)
2		Tomato sauce - (28 oz.)
2		Water
6 oz	170g	Chili powder or to taste *
2 tablespoons	30ml	Salt or to taste
2 tablespoons	30ml	Oregano
8 tablespoons	120ml	Jalapeno peppers - chopped (medium)
3 tablespoons	45ml	Coarsely ground black pepper
		Cooking oil
16		Makes this many quarts
		* add 1 ounce at a time to taste
20		Tabasco sauce

Recipe Instructions

Use a non-aluminum pot for cooking the chili.

1. Using food processor with metal blade or by hand with knife.

2. With processor running drop garlic cloves in one by one, keep running until garlic sticks to side of bowl.

3. Add onions and chop until finely chopped.

4. Remove, and chop green peppers, celery, and jalapenos.

5. Cut steak into 1/2 inch cubes. If steak is frozen, then thaw partially, this makes it easier to cut.

6. Cook steak over medium high heat in 1 pound batches until steak seared nicely.

7. Cook peppers, onions, and celery in batches until just starting to tenderize, (about 5 minutes). After batch is cooked add it to your large cooking pot.

8. Add remaining ingredients except salt, pepper and jalapeno peppers to pot, and simmer uncovered for 2 1/2 hours, stirring occasionally. If the consistency is the way you like it, then cover and simmer.

9. Now add salt, pepper, and 1/2 of the jalapeno peppers. Stir well, wait a few minutes. Taste, and add jalapenos to your taste. Check and adjust other seasonings to your taste. Stirring well and waiting after each addition. 10.Taste after you add anything.

TIP: If your chili is too hot add small amounts of sugar.

Source:
MHM & various recipes

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