1 tbsp. olive oil
2 lg. yellow onions, coarsely chopped
1 lg. green pepper, coarsely chopped
6 stalks celery with leaves, sliced
Any leftover vegetables, cooked (corn, green beans, etc.)
1 (16 oz.) can peeled tomatoes, squished
1 (28 oz.) can diced tomatoes
1 (16 oz.) can beef stock (or homemade!)
1 to 2 tbsp. tomato paste, to thicken to taste
1 (28 oz.) can dark red kidney beans
1 (15 oz.) can kidney, black, pinto or other beans
1/2 tsp. paprika
1 tbsp. crushed garlic, fresh
1 tbsp. Worcestershire sauce or more to taste
1 tbsp. chili powder, adding more to taste
2 tbsp. steak sauce
Tabasco sauce to taste, several dashes, 1/8 to 1/4 tsp.
Salt & freshly ground black pepper to taste
(1 lb. cooked lean ground beef, VERY optional)

Heat large pot over medium heat. Add oil immediately, followed by the onions, green pepper and celery with leaves; cook 5 minutes. Add any additional cooked leftover vegetables, peeled and squished tomatoes, diced tomatoes and all remaining ingredients. Bring chili to a boil, reduce heat and simmer for at least 1 hour. Adjust seasoning to taste. Serve hot with any number of condiments or alone. (Cooked spaghetti noodles or rice, cheddar cheese, sour cream, jalapeno peppers, etc.) I think a heavy moist cornbread is a must! 8 servings.