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GUNSMOKE CHILI 
2 lbs. coarsely-ground lean beef or venison
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 medium onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili powder
1 tbsp. salt
1 tsp. cumin
1 (14-1/2 oz.) can diced tomatoes
1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
2 bay leaves
1 (15 oz.) can tomato sauce
6 cups water or beef broth
2 (15-1/2 oz.) cans kidney or pinto beans

Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.

For hotter chili, add more peppers.

Submitted by: Harvey Pratt
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