2 lbs. ground beef
4 med. onions, chopped (2 c.)
2 c. green peppers, chopped
2 stalks celery, chopped
2 cans (14 1/2 oz.) DelMonte Mexican Style Tomatoes
2 (15 oz.) cans tomato sauce
4 cloves fresh garlic, chopped
2 bay leaves
2 tsp. cumin seed
4 tsp. chili powder
2 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. Worcestershire sauce
2 (15 oz.) cans kidney beans

Use large pan.

In 3 tablespoons of butter saute onions, green pepper, celery and garlic until soft, stirring often to prevent burning. Add ground beef and brown well. Add other ingredients except kidney beans. Cook 3 hours on low simmer. Drain and rinse kidney beans. Add to chili. Last cook until beans are heated.