3 med. onions
2 med. green peppers
2 stalks celery
2 sm. cloves garlic
8 lb. lean chuck, coarsely ground
1 (7 oz.) can diced green chilies
2 (14 1/2 oz. ea.) stewed tomatoes
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (3 oz.) bottle chili powder
2-3 bay leaves
Tabasco to taste
2 tbsp. cumin
2 cans beef broth
Salt and pepper
2 cans kidney beans

Dice and saute first four ingredients. Add meat, brown. Transfer to large pot and add remaining ingredients. Cook about 3 hours over low heat. Stir often. Freezes well.

Serves 24 or more.