TNT Chili

2 pounds ground beef
2 medium onions, chopped
1 medium bell pepper, seeded and chopped
1 stalk celery, chopped
1 clove garlic, minced
2 - 16 ounce cans tomatoes, cut up
1 - 15 ounce can tomato sauce
1 - 1/2 cups water
6 or 7 pickled jalapeno peppers (I use fresh), rinsed and chopped (1/2 cup)
1/4 cup chili powder
1 tablespoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 - 15 1/2 ounce can kidney beans, drained

In a large saucepan or dutch oven, cook ground beef, onions, bell pepper, celery, and garlic till meat is brown and vegetables are tender; do not drain. Stir in undrained tomatoes, tomato sauce, water, rinsed and chopped jalapeno peppers, chili powder, cayenne pepper, salt, and black pepper. Bring mixture to a boil, reduce heat, simmer uncovered for 1 1/2 hours, stirring occasionally. Stir in beans and cook for 30 minutes more.

Variations:

Dynamite Chili:
Prepare as above, except use 4 or 5 jalapeno peppers (1/3 cup chopped) and 2 teaspoons cayenne pepper

Firecracker Chili:
Prepare as above, except use 2 of 3 jalapeno peppers (1/4 cup chopped) and 1 1/2 teaspoons cayenne pepper.

8 - 10 servings

NOTES : This has been the best chili recipe I have ever found.
My husband won the silver ladle at our church's annual men's soup/chili cook off in 2009 with this recipe!!

Recipe from www.codyacres.com