Makes 5 quarts, serves up to 8

Ingredients

• 1 lb. ground beef
• 3 poblano peppers, washed, de-stemmed, seeded and diced
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 12oz can tomato paste
• 3 28 oz cans diced tomato
• 1 15 oz can black beans
• 1 15 oz can red beans
• 1 15 oz can white beans
• 1 tbsp olive oil or vegetable oil

Spice Blend

• 1 tbsp salt
• 1/2 tbsp cumin
• 1/2 tbsp paprika
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp curry
• 1/2 tsp cayenne pepper
• 1/2 tsp celery salt
• 1/4 tsp white pepper

Combine spices in a small bowl and set aside.   Preheat oven to 225°F.

Heat large dutch oven or stock pot over medium heat, and brown ground beef beef.  Remove beef to a bowl, leaving two tablespoons of fat. Sautee peppers, onion and minced garlic in reserved fat until tender, 5-7 minutes.

Combine remaining ingredients in pot and cover. Place in 225°F oven for 4 hours.

For crock pot, combine ingredients in crock pot and heat on HIGH for 2-3 hours, or LOW for 4-6. Remove cover as little as possible.

For stove top, medium heat until simmering; reduce heat. Allow to simmer 1 hour, or until done. Stir occasionally.