Glen's "Green Floater" Chili

Yields 30 servings

3 pounds lean ground beef

2 pounds lean steak, cut in 1/4"-1/2" cubes

2 cloves minced garlic

2 large yellow onions, chopped finely

3 large bell peppers, chopped finely

4 large tomatoes, chopped coarse

1 pound fresh or canned mushrooms, sliced thinly

50 Seranno chiles, WHOLE, stems removed

25 Jalapeno chiles, WHOLE, stems removed

2 cans (28-oz) whole tomatoes, chopped

20 tablespoons chili powder (one 4.5 oz jar is about 12 tbs)

2 tablespoons ground cumin (comino)

2 tablespoons ground oregano

1 tablespoon ground paprika

1 tablespoon ground red pepper

1/2 tablespoon ground marjoram

1 tablespoon salt

3 cans (23-oz) ranch style beans, (these are pinto beans)

3 cans (15-oz) dark red kidney beans, drained

3 cans (15-oz) light red kidney beans, drained

BEWARE! You will get lynched in Texas for serving this!!! This has B*ANS in it!!! Don't do that in Texas! This recipe came to you courtesy of my extended stay in Korea, where even the meat in the Commissary was rationed, so if you wanted to make enough for a large group of people, you had to add some non-standard items, like mushrooms, beans, etc, etc.

Start browning the meat in a LARGE pot. Add the garlic. Start chopping the vegetables in the order listed and add to the pot as you chop them. Stir after each addition. Add the peppers whole. DO NOT CUT UP! If you do, the chili will be brutally hot! Add in the juice from the canned tomatoes, and add the chopped canned tomatoes. Simmer all this for 2-3 hours. Add in the beans. Simmer another 30 minutes to heat the beans and serve. This is best made the day before, refrigerated, and then reheated before serving. Serve the chile and add a "floater" or two for those who like their food hot.

NOTE: If you get to some point in adding ingredients that your pan starts to overflow, divide what you have into two pans, then split the remaining ingredients between the pots.

HINT: Adjust seasonings to your liking. Adding more ground red pepper will make it hotter. Adding more whole chiles will not make the chili itself any more hotter, but you sure will have more "green floaters" to get the people energized!

BEWARE!! You can use other chiles that what I listed, but be very careful that the ones you use do not have thin skins or they will break apart during cooking and cause the chile to be very hot! The large green chiles are not well suited for this, as their skins are too tough!