Jay Pennington's Just Plain Good Chili

  1. oil
    3 medium onions, finely chopped
    2 medium green peppers, finely chopped
    3 stalks celery, finely chopped
    8 lbs coarsely ground beef
    1 can (6oz) tomato paste
    2 can (1lb-13oz) cans stewed tomatoes
    2 can (1lb) tomato sauce
  2. 1 can (7oz) chile salsa
    3 cloves garlic, finely chopped
    2 jar (3oz) chili powder
    1 medium jalapeno chili, seeded and chopped
    2 tbsp salt
    garlic salt
    coarsely ground pepper
  1. Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.
  2. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce.
  3. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer 2 1/2 hours. Stir every 10-15 min.
  4. Makes 16 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases