3 lb. ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 oz.) cans kidney beans, rinsed and drained
1 (29 oz.) can tomato puree
1 (16 oz.) jar salsa
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 (10 1/2 oz.) can condensed beef broth (undiluted)
1 to 2 c. water
1/4 c. chili powder
2 tbsp. Worcestershire sauce
1 tbsp. dried basil
2 tsp. ground cumin
2 tsp. steak sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. coarsely ground pepper
1 1/2 tsp. browning sauce (optional)
additional chopped onion (optional)

In a Dutch oven, cook beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender. Drain. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and browning sauce, if desired. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion, if desired.

Yield: 16 servings.