My chili is done and it is DELICIOUS! Thanks to all who helped me.

I did as some of you suggested and added a sprig of cilantro as
somewhat of a garnish. I dipped it in one side of the bowl to see if I
liked it and yes, it is a strong herb. I found out very quickly that a
little does go a long way. It does add an interesting element to the
finished product, but on an individual basis. I think adding to the
main pot might have been a mistake. The cumin also did the trick.
Someone suggested for the amount I was making to use three tablespoons
and I did. It works real well.

Here is what I did. While some may not like it, it works for me and is
quite good.

I browned three pounds of hamburger. During the browning process, I
added chopped up red, yellow, and green bell peppers (1 each). One
large onion and two jalapeno peppers--all seeds removed. Also about
four cloves of garlic, grated.

When the hamburger was done, I added three 28oz cans of San Marzano
stewed tomatoes, can of chili beans, small can of tomato soup. I added
about a half of bottle of V8 juice. To all of that, I added some black
pepper, cumin, celery salt, Chili 3000 (from Pensky's Spices. I also
have the Chili 9000 but refrained from using that). I also added a
small amount of salt. I brought it almost to a boil and then I reduced
it to a very light simmer for about four hours. That is it.

I have friends coming over on Friday and this will be served with lots
of beer (I will feel sorry for their wives later when the get home, if
you known what I mean!).

So, al in all, I am very pleased with the results and once again,
thanks for all the great ideas/help.

Mark