Beef Chili

This recipe serves at least 16 people so make this big pot for a crowd or make it up, put it in small containers and freeze it for when your hubby is out of town.

3 pounds ground beef

1 large onion, chopped

1 medium green pepper, chopped

2 celery ribs, chopped

2 cans (16 oz each) kidney beans, rinsed and drained

1 can (29 oz) tomato puree

1 jar (16 oz) jarred salsa

1 can (14 1/2 oz) diced tomatoes, undrained

1 can (10 1/2 oz) beef broth

1-2 cups water

1/4 cup chili powder

2 TBL Worcestershire sauce

1 TBL dried basil

2 tsp ground cumin

2 tsp steak sauce

1 tsp garlic powder

1 tsp salt

1 tsp coarsely ground pepper

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, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onions if desired.