Count Gregor's Celtic Chili - high@dlvd.mda.com 

http://www.io.com/~wallen/chili/contributed.html#5

3 lbs ground chuck 
1 lb venison 
60-80 ounces of plain tomatoe sauce 
4-6 ounces minced garlic 
8 ounces worchestershire sauce 
8 ounces mild green chiles chopped 
20 medium fresh jalapenos chopped in rings then quartered. 
8 ounces datil hellish relish 
8 ounces old elpaso hot relish 
5 large vidallia onions minced 
2 tsp garlic salt 
1 tsp seasoned salt 
1/2 tsp oregano 
4 (15 ounce) cans joan of arc spiced kidney beans 
1 (15 ounce) can of bushes pinto beans 

Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and 
seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish 
relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on 
medium high til near boiling. When meat is browned add juice and all to the rest 
and cook for 1 and 1/2 hours over low heat. This is pleasently warm but not mouth 
burning hot! enjoy!!!