Blue Ribbon Chili

• 4 lbs ground beef
• 1 large white onion
• 2 stalks celery, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon kosher salt
• 4 cups beef stock
• 1 knorr beef bouillon cube
• 3 cups water
• 8 tablespoons adams chili powder
• 4 tablespoons gebhardt chili powder
• 8 teaspoons cumin
• 2 teaspoons salt
• 2 teaspoons mexican oregano
• 1 (15 ounce) can Contadina tomato sauce
• 1 teaspoon cayenne pepper
• 2 knorr chicken bouillon cubes
• 1 teaspoon garlic powder
• 1 teaspoon accent msg

1. brown first five ingredients and drain fat to your liking.
2. add beef stock and beef bullion cube and enough water to cover beef mixture by one inch. simmer for an hour.
3. in a separate bowl mix together all dry spices.
4. add tomato sauce and 1 chicken bullion cube as well as half of the dry spice simmer one hour.
5. add remaing chicken bullion cube and spices stir and simmer for final hour.\
6. serve and enjoy.

ground beef, white onion, stalks celery, garlic, kosher salt, beef stock, knorr beef bouillon cube, water, adams chili powder, gebhardt chili powder, cumin, salt, oregano, tomato sauce, cayenne pepper, knorr chicken, garlic, accent

Taken from www.food.com/recipe/blue-ribbon-chili-520239 (may not work)