Jay Pennington's Prize-Winning Chili

      Yield: 16 Servings

      1 T  oil,cooking

      3    onions

      2    bell pepper(s)

      2    celery stalks

      3    garlic cloves

      8 lb beef round,coarse grind

     40 oz tomato sauce

     40 oz tomatoes,stewed

      6 oz tomato paste

      5 c  water

      4 oz chile salsa

      1    jalapeno pepper

      8 T  red chile,hot,ground

      4 T  red chile,mild,ground

      4 oz whole green chiles

      1 T  cumin,ground

      1 t  oregano,dried,pref. mexican

      3 T  salt

      1    pepper

1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add

the onions, bell peppers, celery and garlic. Cook, stirring, until

the onions are translucent.

2. Add the meat to the pot a little at a time, stirring occasionally,

until the meat is evenly browned.

3. Stir in the remaining ingredients. Bring to a boil, then lower

heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste