9 lbs. hamburger
8 med. onions, chopped
8 med. peppers, chopped
3 celery stalks, chopped
3 cloves garlic, chopped
4 tbsp. oil to brown hamburger
6 (15 oz.) cans kidney beans
2-4 c. red wine
12 tbsp. chili powder
8 tsp. red pepper flakes
8 tsp. oregano
4 tsp. beef bouillon
3 pkgs. chili seasoning mix
4 tsp. red pepper, ground
4 tbsp. brown sugar
4 tbsp. vinegar
4 tsp. garlic (salt or powder)
6-8 dashes of hot sauce
12 tbsp. ground cumin (IMPORTANT)
4 tbsp. paprika
2 tbsp. minced onion
3 tbsp. basil leaves
3 tbsp. Italian seasoning
3 tbsp. parsley
3 tbsp. chilies con carne
18 cups of: Mixture of crushed tomatoes, peeled tomatoes (pull them apart in small pieces) homemade puree and at least 2 cups of thick puree.

Brown hamburger with 4 tablespoons oil, get rid of excess oil. Saute onions, clove garlic, peppers and celery; add to hamburger. Mix all tomatoes, puree, etc. together and add to pot on medium heat. Add all your beans to pot. Now add all your other ingredients to the pot. As we all know, we should be mixing and stirring (since sauteing the onions) with a large wooden spoon.

Now the red wine should be added. NOTE: If you wish to have a less thick chili, you can add beef broth to the mixture. Bring the whole wonderful mess to almost a boil and then place on low heat for about 1 1/2 hours. Makes 14 to 17 quarts.