H&L Speakeasy Chili

5 lb Ground round

16 oz Can, dark red kidney beans

16 oz Can, light red kidney beans

2 (16 oz) cans small red beans

1 tb Vegetable oil

3 lg Green peppers, cored and

Chopped 3 Jalapeno peppers, cored and

Chopped 1 lg Red onion, chopped

1 lg Spanish onion, chopped

1 lg White or yellow onion,

Chopped 8 (8-10!) cloves garlic,

Finely chopped 4 (28-32 oz.) cans whole

Tomatoes 3 (64 oz) cans of tomato juice

Chili powder to taste Salt and pepper Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in oil until limp. Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen.