Texas Chili

• 2 lb. ground chuck
• 1 Tbsp. oil
• 3 garlic cloves, minced
• 3 stalks celery, cut fine
• 2 large onions, cut fine
• 1 (16 oz.) can tomatoes
• 3 (8 oz.) can tomato sauce
• 1 Tbsp. salt
• 1/2 tsp. coarse pepper
• 2 bay leaves
• 1 Tbsp. plus 1 tsp. chili powder
• 1 small can green chili peppers
• 1 tsp. oregano
• 1/2 tsp. cumin
• 6 whole allspice
• 1 Tbsp. monosodium glutamate
• 3 Tbsp. sugar
• 1 (15 oz.) can pinto beans (undrained)
• 1 (15 oz.) can kidney beans (undrained)

1. Brown meat in oil.
2. Saute garlic, celery and onions with beef for 10 minutes.
3. Add tomatoes, sauce, spices, seasonings, monosodium glutamate, chili peppers, sugar and beans.
4. Bring to boil.
5. Reduce heat; simmer 1 to 1 1/2 hours.

ground chuck, oil, garlic, stalks celery, onions, tomatoes, tomato sauce, salt, coarse pepper, bay leaves, chili powder, green chili peppers, oregano, cumin, allspice, monosodium glutamate, sugar, pinto beans, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723043 (may not work)