Start browning the meat in a LARGE pot. Add the garlic. Start chopping the vegetables in the order listed and add to the pot as you chop them. Stir after each addition. Add the peppers whole. DO NOT CUT UP! If you do, the chili will be brutally hot! Add in the juice from the canned tomatoes, and add the chopped canned tomatoes. Simmer all this for 2-3 hours. Add in the beans. Simmer another 30 minutes to heat the beans and serve. This is best made the day before, refrigerated, and then reheated before serving. Serve the chile and add a "floater" or two for those who like their food hot.

NOTE: If you get to some point in adding ingredients that your pan starts to overflow, divide what you have into two pans, then split the remaining ingredients between the pots.

HINT: Adjust seasonings to your liking. Adding more ground red pepper will make it hotter. Adding more whole chiles will not make the chili itself any more hotter, but you sure will have more "green floaters"!

BEWARE: You can use other chiles that what I listed, but be very careful that the ones you use do not have thin skins or they will break apart during cooking and cause the chile to be very hot! The large green chiles are not well suited for this, as their skins are too tough! Besides they are mild!
Yield: 30 servings

From: Glen G. Hosey, Springfield, VA, USA
Posted By: Glen G. Hosey
Post Date: Mon, 10 Jun 1996