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  Recipe Home » Soups » Jay Pennington's Prize-Winning Chili
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  Jay Pennington's Prize-Winning Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 211
Ingredients:
1 tbsp Oil,cooking
3 Onions
2 Bell pepper(s)
2 Celery stalks
3 Garlic cloves
8 lb Beef round,coarse grind
40 oz Tomato sauce
40 oz Tomatoes,stewed
6 oz Tomato paste
5 cup Water
4 oz Chile salsa
1 Jalapeno pepper
8 tbsp Red chile,hot,ground
4 tbsp Red chile,mild,ground
4 oz Whole green chiles
1 tbsp Cumin,ground
1 tsp Oregano,dried,pref. Mexican
3 tbsp Salt
Pepper
Instructions:
1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add
the onions, bell peppers, celery and garlic. Cook, stirring, until
the onions are translucent.

2. Add the meat to the pot a little at a time, stirring occasionally,
until the meat is evenly browned.

3. Stir in the remaining ingredients. Bring to a boil, then lower
heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste
and adjust seasonings.

NOTE: Chile salsa is a relish made from equal parts of finely chopped
raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and
canned chopped green or pickled jalapeno chiles. It is widely
available in supermarkets and specialty foods stores.
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