Church Supper Chili - cooking recipe

Ingredients

21 lb. ground beef, browned and drained
9 (16 oz. each) cans pork and beans, undrained
9 (16 oz. each) cans kidney beans, rinsed and drained
9 (28 oz. each) cans tomatoes with liquid, cut up
9 (29 oz. each) cans tomato sauce
3 lb. onions, finely chopped
7 1/2 c. finely chopped celery
9 large green peppers, finely chopped
8 bay leaves
2 Tbsp. salt
4 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. pepper
1 Tbsp. ground cumin
1 Tbsp. cayenne pepper

Preparation

Combine all ingredients in three or four large kettles.
Cover and cook on medium heat for 2 to 3 hours.
Remove the bay leaves before serving.
Makes 75 servings.