Chili, Award-Winning

5 lbs. ground beef
3 large yellow onions, diced
3 green bell peppers, diced
1 each red, yellow, orange bell pepper, diced
6 heaping T minced garlic
3 minced jalapeno peppers (food processor works well)
1/2 cup ground cumin
3/4 cup dried oregano
1 cup chili powder
1 large can (6.6 pounds) diced tomatoes
4 1-lb. cans light red kidney beans
4 1-lb. cans pinto beans
2 bunches cilantro, chopped

Brown ground beef over medium high heat. (You can customize your chili by using ground turkey for less fat or adding sausage for additional flavor).

Use a slotted spoon to remove cooked meat and set it aside. Use the beef juices to sauté the onions, peppers, garlic and jalapeno. Add salt and pepper to taste. Add spices and tomatoes once onions begin to turn translucent. Stir often to prevent sticking.

Bring vegetables to a simmer while adding beans, continuing to stir often. Add browned beef and reduce heat to medium. Once chili simmers, add chopped cilantro, salt and pepper to taste and turn off the heat.

Makes 3 gallons