1 lb. ground beef
1 garlic clove, minced
1 (6 oz.) can tomato paste
1/2 tsp. celery salt
1/2 tsp. ground cumin
1 bay leaf, crumbled
1 tbsp. dried basil
1 (16 oz.) can pinto (chili) beans
1 lg. onion, minced
3 tbsp. corn oil
1 (8 oz.) can tomato sauce
1/2 tsp. caraway seeds
1/4 tsp. crushed red pepper
1 tbsp. chili powder
1 1/2 tsp. salt

Saute the onion and garlic in the oil for a few minutes. Add the beef and continue to cook until it changes color.

Add the tomato sauce, tomato paste, and the seasonings. Continue simmering over low heat for 10 minutes.

Add the beans, cover, and let simmer for at least 1 hour. Serve with rice and top with chopped onions, shredded Cheddar cheese, lime juice and-or sour cream.

OR - mix up a recipe of corn bread (follow recipe on box of corn meal), transfer chili to a baking dish and top with corn bread mix. Follow instructions for baking and serve cut in squares. Serves 4.