Michigan Chili
Celery gives this chili a distinct and delicious flavor.
1 sweet onion, diced
3-4 stalks celery, diced
olive oil
2 - 3 pounds lean ground beef
2 large cans stewed tomatoes (home canned is best)
3 16-ounce cans dark red kidney beans
Seasonings:
(Adjust amounts to suit your taste)
1-2 teaspoon Worcestershire sauce
1-2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1-3 Tablespoons chili powder
1/2 teaspoon cayenne pepper
1-2 teaspoons parsley flakes
In a large pot, saute diced onions and celery in small amount of olive until tender. Add ground beef and seasonings and brown until no longer pink. Meat should be chunky. Add tomatoes and beans and simmer for 1/2 hour on low heat.
This tastes great freshly made, but it's better the next day. Serve with fresh bread and salad. Marvelous on a cold night.