Wardens Chili

You will need a 20 quart pot with lid for this recipe
This recipe can be halved or quartered, and seasoned to your taste.

INGREDIENTS

5 or 6 Large Spanish Sweet Onions (soft ball size)

3 or 4 Large Green Bell Pepers

5 or 6 Large stocks of Celery

4 to 6 Cloves Garlic, ( depending on size of clove )

4 or 5 Cans of Hunts Whole Tomatos (14.5 oz size)

4 to 6 Cans of Hunts Tomato Sauce

2 to 3 Large Bay Leaves

4 to 6 Cans Mushrooms, Stems and Pieces (6 - 7 oz cans)

8 to 9 Cans Van Ark Kidney Beans, Drained & Rinsed (14.5 oz)

8 to 10 Lbs 85 - 90% Lean Ground Beef

Chili Powder
Hungarian Paprika
Worcestershire Steak Sauce
2-3 cups of Red Wine (Drinking Kind)
Crushed Red Peppers
Parsley Flakes
Regular Mustard
Salt & Pepper
Water

READY ? HERE WE GO. THIS IS THE HARD PART.
IT MADE MY BACK HURT.

Clean and chop the onions, green peppers and celery

Put 2 or 3 Tablespoons of Olive Oil in the pan over a Low to

Medium heat, Sweat the above items till clear. DO NOT BROWN.

Add garlic crushed.

In a pan, brown the ground beef, adding salt and pepper to taste.

When done, add to onions. Keep heat low on onions so they
DO NOT BURN OR BROWN.

When all the ground beef has been cooked and added to the onions,
start adding other items.

Add tomato sauce, rinsing the cans with small amount of water.

Add the whole tomatos and cut each into small bite size pieces.

Add Bay leaves

Add Mushrooms

add 4 to 6 Tablespoons of Chili Powder

Add 2 to 3 Tablespoons of paprika (or to taste)

Add 2 or 3 Tablespoons of Worchestershire steak sauce.

Add red wine

Add 3 or 4 Tablespoons of Regular yellow mustard

Add 2 Tablespoons of parsley flakes

Add crushed red peppers to taste

(Hot sauce and hot peppers can be added for hotter taste

Add 1 to 2 Tablespoon of MSG (Accent)

Simmer for 2 or 3 hours, stirring so items do not stick or burn on bottom of pot.

Taste and adjust salt and pepper if needed.
[NOTE: Wonder's Dad had a quote we always laughed about...remember when salting,"You can alway add salt but you can't subtract.".]

Open, drain and rinse kidney beans, add to soup.

Soup is ready to eate in about 1 hour after beans are added.

You can skim off fat near end of cooking.