2 (14 1/2 oz.) cans beef broth
3 (14 1/2 oz.) cans tomato juice
1 tbsp. celery seed
2 tsp. hot Mexican chili powder
2 tsp. garlic powder
1 tbsp. basil leaves
1 tsp. celery salt

Combine all ingredients in a stainless steel or ceramic pot (not aluminum). Heat on low for 1/2 hour, stirring frequently to blend flavors. If a hotter or more spicy flavor is desired, add an additional teaspoon of chili powder.