Donna's Fire Extinguisher Chili

http://members.cts.com/crash/a/adamsd/cooking.html 

My friend Donna won the 1994 San Diego regional Chili Cookoff with this
recipe. She does it from memory, but I wrote it down for her once when she
made it for me. Note the simmering time before you try this!

Ingredients
(serves 10)

   * 2 Large (30 oz.) cans Whole Tomatoes
   * 2 Large (30 oz.) cans Kidney Beans
   * 2 lbs. Extra Lean ground beef
   * 1 Large white whole onion
   * 1 Large green pepper
   * 2 Handfuls whole chili peppers
   * 1/4 cup Lea & Perrins BBQ Sauce
   * 1/4 cup Worcestershire sauce
   * 1 tsp. each (or to taste) of:
        o crushed red pepper
        o black pepper
        o celery salt
        o lemon pepper
        o cayenne pepper
        o garlic powder
   * Large cooking pot
   * Cast iron frying pan
   * Electric Crockpot w/thermostat

Preparation
  1. Empty beans and tomatoes into large pot, crushing tomatoes by hand. Add
     chili peppers and red pepper. Allow to soak.
  2. Dice green pepper to fingernail size.
  3. Chop onion finely.
  4. Saute peppers and onions in un-greased frying pan until onions are
     lightly browned. Empty into pot.
  5. In same pan, saute ground beef slowly in onion/pepper residue. Slowly
     add Worcestershire sauce. Add remaining spices and L&P sauce.
  6. When meat is half-cooked, begin heating pot with low heat.
  7. As meat reduces, pile meat in center of pan. Use slotted spoon to scoop
     dry meat off the top and into pot, do not stir. Make sure to minimize
     fat transferred to pot. Continue until all meat is a layer on top of
     other ingredients in pot. Stir.
  8. Cover pot, raise heat to medium high until boiling. Stir often.
  9. Reduce heat. Simmer 2 hours, stirring occasionally.
 10. Set crockpot to low, transfer contents of cooking pot to crockpot.
 11. Simmer 12-15 hours.
 12. As serving time approaches, if chili is still too watery, stir in 1
     tablespoon white flour once per hour.
 13. Serve forth--supply fire extinguishers.