1 1/4 lbs. ground beef
2 c. chopped onion
1 c. sliced celery
1 c. chopped green pepper
2 tsp. minced garlic
1 (28 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 c. beef broth
1 1/2 tbsp. chili powder
1 tbsp. paprika
2 tsp. sugar
3/4 tsp. ground cumin
1/2 tsp. dried oregano
Salt and pepper, to taste
1 (20 oz.) can red kidney beans, drained
1 (10 oz.) pkg. frozen corn or 1 2/3 c. fresh corn

In 5 to 6 quart saucepot brown beef and onion, stirring with wooden spoon to break up meat into small pieces. Drain off any fat. Stir in remaining ingredients except beans and corn. Cover and bring to boil. Reduce heat and simmer slowly for 45 minutes, stirring occasionally. Add kidney beans and corn and simmer, uncovered 30 minutes longer, stirring occasionally. Taste chili; add more seasoning if necessary. Makes 10 cups, 8 servings. Very good!