1 1/2 tsp. cooking oil
1 to 2 med. onions, chopped fine
1 bell pepper, chopped fine
1 celery stalk, chopped fine
1 to 2 cloves garlic, chopped fine
4 lbs. round steak, coarse ground
1 can tomato sauce (15 oz.)
1 can stewed tomatoes (14 1/2 oz.)
2 1/2 c. water
1/3 c. tomato paste
1/4 c. chili salsa (sauce)
1/2 (3 inch) green hot pepper, chopped fine
1 bottle chili powder (3 oz.)
1/4 c. diced green chilies
Dash of oregano
1 1/2 tbsp. salt
Coarse ground pepper to taste
Garlic salt to taste

Put oil in 5 to 6 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat slowly and stir until redness disappears. Add remaining ingredients, stirring after each addition. Lower heat to simmer. Simmer for 2 1/2 to 3 hours. Stir frequently to prevent scorching. This half-size recipe of the reigning world champion chili serves 6 to 8.