2 lbs. ground chuck
1 medium onion, diced
2 stalks celery, chopped
1 medium green pepper, diced
3 cloves garlic, minced (or 3/4 tsp. garlic powder)
3 tbsp. chili powder
1 tbsp. hot style chili powder
1 1/2 tsp ground cumin (add more to make it hotter)
1 large can whole tomatoes
1 15 oz. can tomato sauce
2 cans chili beans
2 cans Mexican hot style chili beans

Brown ground chuck, drain. Add onion, celery, green pepper and garlic. Cook until tender. Add remaining ingredients and cook for two hours on low heat.

Makes 4 1/2 quarts.

Option: Scoop chili over cooked macaroni or serve with chopped raw onion and melted taco cheese.