Chili Con Carne 2...Source: Jim Mixson
3 # ground beef (lean, browned with seasoning)
40-45 oz kidney beans
2 cans (15 oz.) tomato sauce
2 cans (15 oz.) stewed tomatoes
1 T garlic powder
1/2 C chopped green pepper (or 1 T dehydrated)
2 garlic cloves (or 1 T powdered garlic)
2 C chopped onion (about 2 medium onions)
4 T chili powder
1 t liquid smoke (hickory or mesquite)
1/2 C dry mushrooms (or 1 4 oz can)
4 bay leaves
1 T JGM mix...This is my concoction; see Recipe
	Season to taste. (Hamburger while browning; other ingredients while cooking.)
	(May season hamburger with Montreal Seasoning when browning.)
	(Substitute salt and pepper if desired.)
1 T MSG (optional)

Fully brown the ground beef until crumbly.  Saute the onions & chopped peppers 
in butter & olive oil, adding peppers when onion is almost done.
While doing this, place all remaining ingredients in large pot and bring 
to slight boil (don't overheat and let it stick).  If the beef has a bit 
of fat, drain it off.  Add beef, onion & pepper to pot with other ingredients 
and allow to simmer, the longer the better. (Note: test seasoning after it has
set for a while.) It gets better with reheats.
This recipe makes about 5 quarts. Good leftovers; good to freeze for later.
Serve...
    Hot in a cereal bowl with crackers, toast, rolls or toasted biscuit.
    On a plate over opened baked potatos topped with grated cheddar cheese.