3 (#10) can kidney beans
5 lbs. ground beef
2 lbs. finely chopped onions
2 green peppers, finely chopped
1 (#10) can diced tomatoes
8 tbsp. paprika
6 tbsp. chili powder
2 tbsp. black pepper
1 tbsp. garlic salt
1 tbsp. oregano
1 tsp. cumin
1 tsp. cayenne
8 oz. beef base (1/2 jar)
2 c. flour

Place beef, onions and green peppers in a 24 quart soup pot. Simmer until meat is browned. Place dry seasonings and flour in browned meat. Mix with a wire whip. Add can of diced tomatoes and 1 can water. Simmer for 15 minutes, stirring. Drain 3 cans of kidney beans and add to chili. Heat. Serve with shredded or grated cheese and chopped onions, if you wish.