4 lbs. boneless chuck roast, diced into 1/4" to 1/2" cubes
2 tbsp. olive oil
6 lg. garlic cloves
6 tbsp. chili powder
2 tbsp. Lawry seasoned salt
2 tbsp. cumin
2 tbsp. dry mustard
2 bay leaves
1 tsp. oregano
1 tbsp. paprika
4 jalapeno peppers
1/2 tsp. black pepper
2 tbsp. Worcestershire sauce
2 med. onions
1 bunch scallions with tops
2 ribs celery
1 sm. green pepper
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can tomato puree
2 (15 1/2 oz.) cans chili beans (red kidney or pinto)

In a heavy skillet or Dutch oven heat olive oil and then add cubed meat, seasoning salt, dry chili peppers, black pepper and Worcestershire sauce. After the meat has lost its redness, add the remaining ingredients, except for the canned ones. Stir frequently over medium high heat, adding a little water if necessary, until celery and green pepper have lost their crunch. Add crushed tomatoes and puree, then simmer with occasional stirring for an hour or longer.

Add beans before serving or refrigerating. The chili will taste better if you refrigerate it overnight. If your family likes it hotter, add more jalapeno and dried chili peppers during cooking.