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4 pounds lean ground round
2 (6-ounce) cans tomato paste
1 (28-ounce) can chopped tomatoes
4 garlic cloves, minced
1 jar thick salsa
Cayenne pepper, optional
6 tablespoons chili powder
3 small onions, chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
2 (16-ounce) cans kidney beans
1 tablespoon pepper
1 tablespoon salt
2 teaspoons cumin
4 teaspoons paprika

Cook beef, onions, peppers, and garlic until tender and meat is
cooked. Drain fat. Add all ingredients. Bring to a boil. Reduce
to a simmer and cook for 40 minutes. At this point, taste for
chili flavor. Add more chili powder, if desired. You may also add
cayenne pepper for heat. Keep on low heat until ready to serve.

Yield: 12-16 servings.

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