Annie Rae's Hot n' Sassy Chili

   2 tbs. olive oil
   2 medium red onions, peeled, chopped
   3 stalks of celery, washed, chopped
   2 large green peppers, washed, cored, chopped
   3-4 small Hungarian yellow peppers, chopped
   1 jalapeno pepper, washed, chopped with seeds

Beef mixture:
   3½ pounds of ground sirloin
   1 small white onion, peeled, chopped
   1 pound of beef stew meat
   1 tbs. olive oil

Tomatoes and spices:
   3 cans (28 oz. each) diced tomatoes
   1 can (28 oz.) stewed tomatoes
   1 can (28 oz.) tomato sauce
   1 can (14 oz.) zesty diced tomatoes
   ½ tsp. crushed red pepper flakes
   ½ tsp. cayenne pepper
   ½ tsp. white pepper
   ½ tsp. black pepper
   ½ tsp. salt
   ½ tsp. cumin
   ½ tsp. dill weed
   1½ tsp. chili powder
   3 tbs. garlic powder
   5-6 cloves of fresh garlic, peeled, minced

In a large skillet, heat the olive oil and saute the red onion, 
celery, green pepper, jalapeno pepper and Hungarian peppers until 
softened; remove from the skillet and set aside.

In a large stock pot, brown the ground sirloin with the white onion, 
leaving the grease in the pan. In a large skillet, heat the remaining 
1 tablespoon olive oil and brown the beef stew meat.

Add the stew meat and sauteed vegetables to the large stock pot with 
the ground sirloin. Add all the tomatoes, sauces and spices. Let 
simmer 3 hours.

Makes 20 generous servings.