I got this recipe off the web years ago and it is my all-time favorite chili recipe. I make it every year for Halloween. It makes a big pot, so you may want to half the recipe unless you want leftovers to last a week. Also, if you make the full recipe be sure to have a big pot!
Gunsmoke Chili
4 lbs ground beef
4 green bell peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
4 celery ribs, chopped
4 onions, chopped
12 cloves garlic, minced
2/3 cup chili powder
2 T salt
2 T cumin
4 bay leaves
1/2 t crushed red pepper
2 - 14.5 oz cans diced tomatoes, drained
2 - 15 oz cans tomato sauce (or 4 - 8 oz cans)
2 - 14.5 oz cans beef broth
2 - 15.5 oz cans kidney beans, rinsed and drained
2 - 15.5 oz cans pinto beans, rinsed and drained
Saute' meat, bell peppers, jalapenos, onions, celery and garlic in a large pot or dutch oven. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and cook another 15 minutes. Remove bay leaves before serving.
