1 lb. ground beef
6 slices bacon
2 large Vidalia onions sliced thin
6 stalks celery sliced
3 cans chili beans with liquid
2 cans peeled whole tomatoes with liquid
3 tbsp. chili powder
salt and pepper to taste
1 tsp. nutmeg

Fry bacon in skillet. Remove bacon to paper towel. Brown onion slices in bacon grease until tender. Remove onions. Brown ground beef in same skillet. Drain. Crumble bacon. Combine all ingredients into large casserole dish. Stir well. Salt and pepper to taste.

Bake in 325°F oven for one and one half hours.

Bake uncovered for thick chili; cover casserole for soupy chili.