2 - 29 oz cans of Tomato Puree                  8 - 16 oz cans of Beans (assorted)

2 - 29 oz cans of Crushed Tomatoes           (Light or Dark Red Kidney, Navy or Black)

3 - 29 oz cans Petite Diced Tomatoes          3 lbs - Hamburger (Ground Beef Chuck)

1-1/2 water (use 1-1/2 of 29 oz can above) 2-1/2 cups Green Pepper (2 med chopped)

1-1/2 cup yellow onion (chopped)                 2-1/2 cups celery (chopped)

1/2 cup green onion (chopped)                     Freezer Bags (optional for freezing servings)

1 tbsp (or to taste) chili powder                    16 quart roaster oven (Nesco or Rival brand)

Brown hamburger in fry pan - 1 lb at a time.  Drain off grease and put in bowl to set aside.  The meat can be browned a day in advance and refrigerated until ready to prepare the whole chili. 

Add all the cans of tomato above and meat to roaster.  Mix and set roaster to 250 degrees.  Next, chop celery, green pepper and yellow onion (Vidalia chopper is nice for this).  Add these to the roaster.  Chop green onions and add too.

Drain each can of beans in a colander and rinse with cool water and then add to roaster, mixing it in each time.

Add water and sprinkle chili powder on top and mix.  Bring roaster up to 300 degrees for 1st hour and then cook for 4 to 5 hours on 250 degrees and mixing it occasionally.  Note: to test or doneness, take a spoonful with celery in it and see if the celery is soft (done).

I usually make chili while it is still cold outside so that I can set the large roaster oven pan out on my deck to cool before scooping it into freezer bags of 1 to 2 cups each.  This chili goes well with angel hair pasta underneath, shredded cheese on top and/or mutligrain tostada chips or french bread.

Yields:  About 35 cups