Pennsylvania Cowboy Chili

• 1 1/4 lbs ground beef
• 1 medium onion (chopped)
• 1 green bell pepper (chopped)
• 1 poblano pepper (chopped)
• 2 stalks celery (chopped)
• 5 garlic cloves (minced)
• 2 (14 1/2 ounce) cans beef broth
• 1 (14 1/2 ounce) can tomato sauce
• 1 (4 ounce) can tomato paste
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon hot Mexican chili powder (McCormick makes it)
• 1 tablespoon cumin powder
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon oregano
• 1 -2 tablespoon Frank's red hot sauce

1. In a large pot start browning ground beef.
2. When beef is half done add all veg. to pot.
3. When veg. are half done add remaining ingredients excluding the tomato paste.
4. Bring to a boil over high heat stirring often.
5. Lower heat to simmer and let cook for 2 to 6 hours stirring often (the longer then better).
6. If chili is not thick enough for you add the tomato paste.
7. If you want to add beans go ahead, but this chili is great without them!

ground beef, onion, green bell pepper, pepper, stalks celery, garlic, beef broth, tomato sauce, tomato paste, tomatoes, chili powder, chili powder, cumin powder, kosher salt, black pepper, oregano, s red

Taken from www.food.com/recipe/pennsylvania-cowboy-chili-297218 (may not work)