Quench MagazineTony Palermo's Michigan Champ Chili | Beef | Quench Magazine

Ingredients

• 5 pounds Ground beef
• 3 tablespoons Oil
• 60 milliliters Garlic -- crushed
• 3 large Onions -- chopped
• 3 Green peppers -- chopped
• 6 Jalepeno peppers -- chopped
• 3/4 cup Chili powder
• 1/4 cup Oregano
• 1/4 cup Sweet basil
• 1/4 cup Thyme
• 1/4 cup Crushed rosemary
• 1 tablespoon Salt
• 1 tablespoon White pepper
• 1 tablespoon Cumin powder
• 2 No.10 cans whole tomatoes
• (13 lbs) 1 cup Tomato paste
• 1 teaspoon Tasbasco
• Sour cream for garnish