Title: Alexander walters' "french canadian chili"
 Categories: None
      Yield: 1 Servings
 
      1    Clove garlic; minced
      2    Onions; chopped
      2 lb Lean ground beef
      2    Each: red; green and yellow
           -peppers, chopped
      1    Jalapeno pepper; seeded and
           -chopped
      1    Container (10 oz) white
           -mushrooms; chopped
      5    Garden tomatoes; chopped
      5    Plum tomatoes; chopped
      2 cn (6 oz) tomato paste
      2 cn (28 oz) stewed tomatoes
      1    Jar; (16 oz) garden style
           -tomato sauce
      2 tb Dried oregano
      2 tb Dried thyme
      1 tb Celery salt
           Ground pepper
      4 cn Red kidney beans; drained
 
  First, pour some vegetable oil a large skillet. Then add the garlic
  and onion, letting them saute until they're translucent. Then add the
  ground beef and brown it.
  
  Add all the peppers, jalapenos included, plus the mushrooms to the
  post, continue cooking the vegetables until they soften a bit (2-3
  minutes). To a large pot, add all the canned tomato paste, the canned
  stewed tomatoes and the chopped fresh plum and garden tomatoes.
  
  Combine browned meat/peppers mixture with tomato mixture in large
  pot. Add the oregano, thyme, celery salt and pepper.
  
  Let entire mixture simmer for 20-25 minutes.
  
  After it's simmered, add the beans and simmer for another 15 to 20
  minutes until the sauce is the consistency of a thick gravy.