12 lg. ripe tomatoes
12 med. size onions
3 green peppers
3 red peppers
1 tbsp. dry mustard
1 tsp. cinnamon
1 tsp. nutmeg
2 c. white sugar
2 tbsp. salt
3 c. white vinegar
1 tbsp. celery seed or a few stalks of celery

Chop tomatoes and onions. Cut green and red peppers into small pieces. If you use celery stalks, cut celery in small pieces. Cook slowly after all the above ingredients are stirred together in large kettle. Cook 1 1/2 hours or until the chili is as thick as you desire. Stir often or it will stick and scorch. An electric roaster is good to cook the chili in place of a kettle on the stove burner. Use sterilized jars and seal in recommended manner. Good for the family and as gifts.