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Chili

4 tb Olive oil
4 Yellow onions; chopped
4 lb Lean ground chuck
12 oz Tomato paste
1 ts White vinegar
1 tb Salt
3 Whole cloves garlic
2 lg Cloves garlic; peel; mince
2 lg Green peppers; seed; mince
3 lb Canned tomatoes
4 tb Chili powder
1/4 ts Cayenne pepper
1 Bay leave


In an 8 quart dutch oven, heat the oil; saute garlic, onions, peppers until tender. Add chuck, crumbling it loosely. Cook slowly over medium heat for 1 0 minutes or until chuck loses color. Add tomatoes, cutting large chunks of tomato smaller with two knives; add tomato paste, chili powder, vinegar, ca yenne and salt. Stir in cloves and bay leaf; then cook, uncovered, 1 hour. At end of hour, check liquid content; if there's too much, simmer a bit lon ger; if too dry, add another can of tomatoes. Refrigerate chili mixture unt il cool. Turn it into freezer-type plastic bags or containers and freeze up to 1 month. To serve, remove desired amount from freezer. Turn into a Dutch oven and heat over very low heat until hot and bubbly. Serve in bowls.


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