Kathy's Chili for 20

Makes 20 cups


4 POUNDS VERY LEAN GROUND BEEF (93/7)
4 MEDIUM CHOPPED ONIONS
2 MEDIUM CHOPPED GREEN PEPPERS
3 TSP MINCED GARLIC
4 CANS TOMATOE SAUCE
2 CANS STEWED TOMATOES
2 CANS DICED TOMATOES
1- 15 OZ CAN LIGHT KIDNEY BEANS, DRAINED AND RINSED
1 -15 OZ CAN DARK KIDNEY BEANS, DRAINED AND RINSED
1 -15 OZ CAN BLACK BEANS, DRAINED AND RINSED
1 -11 OZ CAN GREEN GIANT NIBLET CORN DRAINED AND RINSED
CHILLI POWDER 3 TABLESPOONS +
GROUND PEPPER FROM PEPPERCORN MEDLEY
SALT - MINIMAL


SAUTE CHOPPED ONIONS, GREEN PEPPERS AND GARLIC IN OLIVE OIL. SET ASIDE.


BROWN THE GROUND BEEF 2 POUNDS AT A TIME IN LARGE FRY PAN WITH GROUND PEPPER AND DASHING OF SALT, AND DASHING OF CHILLI POWDER, ADDING THE SAUTEED VEGIES TO THE GROUND BEEF ONCE ALMOST BROWNED
CONTINUE COOKING VEGIES AND BEEF TOGETHER TIL ALL BROWNED.


TRANSFER MEAT INTO 8 QUART SOUP KETTLE AND ADD ALL TOMATOE SAUCE, STEWED TOMATOES AND DICED TOMATOES, STIR THOROUGHLY, CHOPPING THE STEWED TOMATOES IN HALF IF TOO BIG.


ADD 3 TABLESPOONS OF CHILLI POWDER TO TASTE.
COOK ON MEDIUM HEAT TIL HEATED THROUGH ABOUT ½ HOUR OR TIL JUST BUBBLY.


DRAIN AND RINSE EACH CAN OF BEANS AND MIX BEANS IN SEPARATE BOWL, THEN ADD TO CHILLI.


COOK FOR ½ HOUR MORE OR PUT IN CROCKPOT.