KILLER CHILI

3 pounds ground chuck, preferably coarsely ground

3 medium onions, chopped

2 green peppers, chopped

3 garlic cloves, minced

1 28-ounce can Italian tomatoes, chopped

1 16-ounce can kidney beans, drained

1 8-ounce can tomato sauce

1 6-ounce can tomato paste

1 tablespoon Worcestershire Sauce

1 teaspoon red pepper sauce

3 tablespoons chili powder, or to taste

1 tablespoon cumin, or to taste

1 tablespoon oregano

1 teaspoon dry mustard

dash cayenne pepper

1 teaspoon black pepper, or to taste

1 tablespoon salt, or to taste

Brown ground chuck and drain if needed.  Add onions and green peppers and saute them until tender.  Add remaining ingredients and mix thoroughly.  Cover and simmer at least 2 hours, stirring occasionally.  Chili should have a thick consistency when done.  Serve topped with extra chopped onions, chopped green peppers, grated cheese, and sour cream.  Freeze the leftovers, if you have any, for another “chilly” evening!