Kay’s Best Chili
Kay Depew

1 ½ lb.    hamburger
1 ½ lb.     stew meat, diced
1 med.     onion, diced
1 green pepper, diced
7 stalks    celery, diced
1 can        kidney beans, drained (13-15 oz.? A little larger than a soup can)
1 can        chili or pinto beans, drained  (same size can)
46 oz.        tomato juice
1 can        diced or chopped tomatoes (14-15 oz.)
1 can        tomato paste (8 oz.)
1 T        chili powder
1 T        sugar
½ t        cumin
½ t         garlic salt

Pre heat oven to 350º.

Brown meat, with a few dashes of salt and pepper,  in the bottom of the Dutch Oven, over med/high heat on top of the stove. As meat browns, reduce heat to medium, add onion, bell pepper and celery and sauté until onion is soft.
Add remaining ingredients, stir thoroughly and place in oven.  Let simmer for an hour and taste.  Add more salt, pepper, or chili powder as you think necessary.
Let simmer in the oven for a few hours and let it reduce to the consistency you like.
   Like so many things we think it’s better the next day so make it up a day or so before you need it.

There are as many chili recipes as there are stars in the sky. Most are good and depending on each individual’s taste one will be better than another.  The best way is to try a few and then change the recipe to meet your taste bud’s requirements.  
Always try to add a little something to a recipe to individualize it as your own.
To prevent anything burning on the bottom of the pot, I use a Dutch oven and cook the chili in the oven. (I also make my pasta sauce in a Dutch oven in the oven and simmer it for a few hours). A slow cooker can also be used but then a skillet is needed for browning and sautéing.