Ingredients

• 6 (14 1/2 ounce) cans chili beans (unrinsed, I prefer Bush's)
• 2 lbs ground chuck
• 8 garlic cloves (minced or pressed)
• 4 cups water
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 3 lbs roma tomatoes (Fresh, not canned!!)
• 2 green bell peppers
• 2 red bell peppers
• 1 bunch green onion
• 1 large onion (preferably a Walla Walla Sweet onion, if available)
• 3 jalapeno peppers

Instructions

1. Brown the beef with the garlic.

2. While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.

3. Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.

4. Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.

5. When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.

6. Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.