Best Ever Chili


2 pounds of ground sirloin
1-1/2 cups of chopped celery
1-1/2 cups of chopped onion (I prefer sweet onion)
1-1/2 cups of green pepper
1 clove of garlic - minced
2 cans of diced tomatoes – 14.5 oz. (I prefer seasoned)
2 cans of chili beans – 15 oz. (I prefer Bush’s mild)
1 can of tomato paste – 8 oz.
1 can of Bush’s Chili Magic (not necessary, but I like the zest)
2 tablespoons of chili powder
Salt to taste…no more than a teaspoon – people can add salt


Shredded Cheddar Cheese and/or Shredded Mexican-mix Cheese
Sliced Jalapenos
Chopped Onion (I prefer sweet onion)
Green Chilies
Black Olives
Sour Cream
Oyster Crackers
Cooked Fine Noodles for 5-Way
Hot Pepper Sauce

In a large skillet, add meat, celery, onion and green pepper and cook over medium heat until meat is brown and vegetables are tender. Drain-off grease. Transfer mixture to a large pot. Add the garlic, tomatoes, beans, chili powder, tomato paste, Chili Magic and salt (if desired). Bring to a slow boil, reduce heat to simmer. Simmer for 1-3/4 hours (75 minutes). Serve with any or all of the above accompaniments, or add your own.

Sounds really good.

Agree it sounds good, but I like to do 1 lb half beef and 1 lb ground pork sausage. I also like a can of Rotel for chili, and a can of green chilies. Have you ever tried those? I don’t think you can get too much good stuff in chili, I have tried a can of shoepeg corn because the guy who won the chili cookoff at work used it.