2 lbs. lean beef (finely diced or rough chopped)
2 (14.5 oz. ea) cans stewed tomatoes
1 (16 oz.) jar mild Pace picante sauce
1 (15 oz.) can of tomato sauce
2 cups finely chopped yellow onion
1 cup finely chopped celery hearts
2 tbsp. minced garlic
4 tbsp. (1/2 stick) unsalted butter
6 tbsp. chili powder
4 tbsp. crushed dried parsley
1 tsp. each powdered garlic and onion
1 tbsp. each powdered cumin and paprika
2 tbsp corn masa
1 (15 oz.) can Ranch Style beans (optional)

Puree stewed tomatoes, picante sauce and put into deep non-stick pan or crock pot. Add tomato sauce, garlic and dry ingredients, less masa, to pan/pot.

Brown meat, drain fat and put into pan/pot. Sauté onions and celery in butter until soft, add to pan/pot.

Bring pan/pot to boil then cover and simmer for at least two hours, stirring frequently.

Remove from heat, let cool, cover and refrigerate overnight. Pull from fridge next morning, cover and simmer for one hour, then stir in beans.

Mix masa with enough warm water to get a pourable mixture, stir into chili and simmer another hour.

Have fritos, chopped onions and variety of shredded cheeses on hand for chili pie fans. Also include hot peppers, sauces, salsas etc. on the side for those who prefer their chili kicked up a notch.

Submitted by: William Wynne