The BEST Ever Chili

1 lb. ground beef 

3 stalks celery, chopped 

1 green pepper, chopped 

2 medium onions, chopped 

1 28 oz. can crushed Italian style tomatoes (or any can of crushed tomatoes) 

1 (28 oz.) can of water (fill the tomato can with water to measure) 

1 (16 oz.) can kidney beans, undrained 

1 (6 oz.) can tomato paste 

1 Tbsp. chili powder 

2 tsp. salt 

1/2 tsp. pepper 

2 tsp. sugar 

***(optional pinch of cayenne)

Cook the ground beef in a Dutch oven until browned. Drain off pan drippings. 

Stir in the celery, peppers and onions and cook for 5 minutes. 

Add the next 8 ingredients and bring to a boil. Reduce heat to a simmering low and cook chili for 1 1/2 hours, uncovered. Stir occasionally during the 1 1/2 hours. 

Excellent alone or served at a Baked Potato Bar. This is definitely the greatest ever. I make this and serve it in a bowl with homemade bread. It’s also excellent when we have a baked potato buffet bar. We serve baked potatoes with all the toppings available, such as sour cream, butter, chives, green pepper, cheddar cheese, bacon, onions, chili and ham toppings. The choice is yours as to how you want your potato topped. The men in our home like to have their chili served over a nice, piping hot serving of buttered pasta. (I believe this is called Cincinnati Style Chili, but don’t quote me, for I don’t know anything about Cincinnati, but am willing to learn). When my husband Duke ran a December Road race years ago, the restaurant sponsor treated the entrants to a chili lunch afterwards. The whole family indulged in helpings of spaghetti with chili and all the toppings. We were told it was Cincinnati style chili, so we went along with it. What a tasty treat! We repeated that race several times, just for the chili.

Enjoy! Élvez! Piacere! Gustirati! Radosť!