Recipe#5474

Title: Chili 29

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Count Gregor's Celtic Chili 
 Date: 7 Nov 1998 07:21:29 -0700 
 Message-ID: <363F8CAA.8323EAB1@home.com> 

3 lbs ground chuck
 1 lb venison
 60 to 80 oz tomato sauce
 4 to 6 oz garlic, minced
 8 ounces Worchestershire sauce
 8 ounces mild green chiles, chopped
 20 fresh jalapenos, chopped in rings then quartered
 8 ounces Datil Hellish relish
 8 ounces hot salsa
 5 vidalia onions, minced
 2 tsp garlic salt
 1 tsp seasoned salt
 1/2 tsp oregano
 4 15-oz cans kidney beans
 15 oz can pinto beans
 Brown meat in skillit with worchestershire sauce, the oregano,
 garlic salt and seasoned salt. Put tomato sauce, minced garlic
 green shilies, jalapenos, hellish relish, kidney beans, pinto beans,
 onions, and old elpaso hot relish and heat on medium high til near
 boiling. When meat is browned add juice and all to the rest and
 cook for 1 and 1/2 hours over low heat. `