Oil
3 med. onions, chopped
2 med. green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs. coarsely ground beef
1 (6 oz.) can tomato paste
2 (1 lb. 12 oz.) cans stewed tomatoes
2 (16 oz.) cans tomato sauce
3 cloves garlic, finely chopped
2 (3 oz.) jars chili powder
2 tbsp. salt
Oregano
1 (7 oz.) can chile salsa
1 med. jalapeno chile, seeded and chopped
Garlic salt
Coarsely ground black pepper

Brush bottom of heavy 2 gallon pot with oil. Saute onions, green peppers and celery for 10 minutes. Add meat and cook for another 10 to 15 minutes or until meat loses pink color.

Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, a sprinkling of oregano, chile salsa and jalapeno chile. Simmer for 30 minutes.

Season to taste with garlic salt and pepper, then simmer 2 1/2 hours, stirring every 10 to 15 minutes. Skim off fat occasionally. Makes 2 gallons, about 32 servings.

This chili won the UMM chili cook off here at Aldersgate.