Glen's Green Floater Chili

Yield: 30 servings

3 lb Lean ground beef
2 lb Lean steak; cut in 1/4" 1/2" cubes
2 tb Minced garlic
2 Large yellow onions; chopped coarsely
3 Large bell peppers; chopped coarsely
4 Large tomatoes; chopped coarsey
1 lb Fresh or canned mushrooms; sliced thick
50 Seranno chiles; whole, stems removed
25 Jalapeno chiles; whole, stems removed
2 cn (28-oz) whole tomatoes, chopped
12 tb Chili powder (one 4.5 oz jar is about 12 tbs)
2 tb Ground cumin (comino)
2 tb Ground oregano
1 tb Ground paprika
1 tb Ground red pepper
1/2 tb Ground marjoram
1 tb Salt
3 cn (23-oz) ranch style beans; (these are pinto beans)
3 cn (15-oz) dark red kidneybeans, drained
3 cn (15-oz) light red kidney beans drained

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"! 

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! 
Besides they are mild!