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Chili

2 md Onions -- finely chopped
1 Green pepper -- finely chopped
1 Celery stalk -- finely chopped
20 ml Garlic -- minced
2 ts Wesson oil
4 lb Lean ground beff
30 oz Stewed tomatoes -- canned undrained
15 oz Tomato sauce -- can
6 oz Tomato paste -- can
1/4 c Green chile salsa
1 Whole jalapeno -- from canned chilies -- finely chopped; (opt)
3/4 c Chili powder
4 oz Diced green chilies -- can undrained
1/2 c -water
1 ts Salt


In dutch oven, saute first four ingredients in hot oil until tender. Add meat, 1 lb. at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired.



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