JAY PENNINGTON'S PRIZE-WINNING CHILI

      Title: JAY PENNINGTON'S PRIZE-WINNING CHILI
  Categories: Chili
       Yield: 16 Servings
  
       1 tb 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 c  Water
       4 oz Chile salsa
       1    Jalapeno pepper
       8 tb Red chile,hot,ground
       4 tb Red chile,mild,ground
       4 oz Whole green chiles
       1 tb Cumin,ground
       1 ts Oregano,dried,pref. Mexican
       3 tb Salt
            Pepper
  
   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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