Py Paleo - Beanless Chili

–3 quarts (2.8 liters) good quality canned tomatoes;
–5 lbs ground beef;
–1 tbsp extra-virgin olive oil;
–6 cloves garlic, minced;
–1 onion, finely chopped;
–5 celery stalks, chopped;
–5 carrots, chopped;
–4 cups button mushrooms, chopped;
–3 bay leaves;
–2 tbsp fresh parsley, chopped;
–1T chili powder
–1T cumin
–1T BBQ seasoning
–salt and pepper to taste

–In a large skillet over a medium heat, cook the ground beef with some cooking fat if needed.
–In a very large saucepan over a medium heat, saute the garlic in olive oil. Cook for about 2 minutes, or until the garlic is fragrant.
–Add the onion, celery, carrots and mushrooms to the saucepan. Stir well and cook for another 5 to 10 minutes, until the vegetables are soft.
–Add the canned tomatoes, followed by the cooked ground beef. Stir well.
–Drop in the bay leaves, parsley, chili powder, cumin & BBQ seasoning.
–Season to taste with salt and pepper, reduce the heat to low and simmer, uncovered, for about 4 hours or until thick, stirring occasionally.
–Adjust the seasoning by adding salt or pepper, if needed and remove the bay leaves

Serving Size: Makes 17 cups (10 oz/cup)

Number of Servings: 17

Recipe submitted by SparkPeople user PYRGOMACHE.