Church Supper Chili

21 pounds Ground Beef, browned and drained
9 Cans (16 ounces each) Pork and Beans, undrained
9 Cans (16 ounces each) Kidney Beans, rinsed and drained
9 Cans (28 ounces each) Tomatoes with liquid, cut up
9 Cans (29 ounces each) Tomato Sauce
3 pounds Onion, finely chopped
7-1/2 Cups Finely Chopped Celery with leaves
9 Large Green Peppers, finely chopped
9 Bay Leaves
2 Tablespoons Salt
5 Tablespoons Chili Powder
1 Tablespoon Paprika
1 Tablespoon Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Cayenne Pepper

Combine all of the ingredients in three large kettles.

Cover and cook on medium heat for 2-3 hours.

Remove the bay leaves before serving.

Yield: 75 servings (18 quarts)