Title: Polly Bergen's Chili
Categories: Chili Soup
Yield: 16 Servings

4	tb	Olive oil
4		Yellow onions; chopped
4	lb	Lean ground chuck
12	oz	Tomato paste
1	ts	White vinegar
1	tb	Salt
3		Whole cloves garlic
2	lg	Cloves garlic; peel; mince
2	lg	Green peppers; seed; mince
3	lb	Canned tomatoes
4	tb	Chili powder
1/4	ts	Cayenne pepper
1		Bay leave

In an 8 quart dutch oven, heat the oil; saute garlic, onions, peppers until tender. Add chuck, crumbling it loosely. Cook slowly over medium heat for 1 0 minutes or until chuck loses color. Add tomatoes, cutting large chunks of tomato smaller with two knives; add tomato paste, chili powder, vinegar, ca yenne and salt. Stir in cloves and bay leaf; then cook, uncovered, 1 hour. At end of hour, check liquid content; if there's too much, simmer a bit lon ger; if too dry, add another can of tomatoes. Refrigerate chili mixture unt il cool. Turn it into freezer-type plastic bags or containers and freeze up to 1 month. To serve, remove desired amount from freezer. Turn into a Dutch oven and heat over very low heat until hot and bubbly. Serve in bowls.

From the recipe files of Carole Walberg

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