2 lbs. ground beef
1 tbsp. oil
3 cloves garlic, minced
3 stalks celery, cut fine
2 lg. onions, cut fine
1 (16 oz.) can tomatoes
3 (8 oz.) can tomato sauce
1 tbsp. salt
1/4 tsp. coarse pepper
2 bay leaves
1 tbsp. + 1 tsp. chili powder
1 sm. green chili pepper
1 tsp. oregano
1/4 tsp. cumin
6 whole allspice
1 tbsp. monosodium glutamate
3 tbsp. sugar
1 (15 oz.) can pinto beans
1 (15 oz.) can kidney beans, drained

In heavy deep pan heat oil and brown meat well. Add garlic, celery, onions and saute 10 minutes. Add tomatoes, tomato sauce, spices, seasonings, monosodium glutamate, chili peppers, sugar, and beans. Bring to boil; reduce heat and simmer uncovered for 1-1 1/2 hours, depending on thickness desired. Stir often to prevent sticking. Yield: 6 servings.

Good with tossed green salad and hot garlic bread. If hotter chili is desired, add more chili powder to taste.

NOTE: Chili is excellent for second day meal. You may want to double recipe to plan for this.