Chili

3 md Onions, chopped fine
2 md Bell peppers, chopped fine
3 ea Celery stalks, chopped fine
8 lb Sirloin beef, coarsely ground
2 ea # 2 cans stewed tomatoes
3 ea Cloves garlic, chopped fine
1 ea Bottles gerbhardt chili powder, 3 oz. size
2 oz Green chili salsa
Sprinkling of oregano
3 tb Salt
1 ea Hot green chili
Garlic salt to taste
Black pepper to taste
4 Cans vista pinto beans, if desired

Heat 1 tbsp oil, add onions, bell peppers and celery and cook until transparent. Add beef and brown thoroughly, stirring often. Drain off excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water. Add chili powder, and stir thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili sauce and hot green chili and stir. Simmer on low heat for 5 to 6 hours. If chili begins to stick, add water, stir often.

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