INGREDIENTS

INSTRUCTIONS

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" to get the  people energized! 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!  GLEN HOSEY'S ORIGINAL
RECIPE  MAKES BABIES KICK! (JUST ASK  BILLIE JO PERL)  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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