Heritage Chili

• 1/4 c. olive oil
• 2 c. diced onion
• 2 c. diced celery
• 1 c. diced green pepper
• 1 1/2 lb. ground chuck
• 2 Tbsp. Worcestershire sauce
• 5 Tbsp. catsup
• 1 tsp. salt
• 1 tsp. pepper
• 1 1/2 tsp. garlic powder
• 2 tsp. cumin
• 3 Tbsp. chili powder
• 1/2 c. water
• 3 c. V-8 juice
• dash of cayenne pepper
• 1 (28 oz.) can whole tomatoes, drained and chopped
• 1 (29 oz.) can tomato sauce
• 2 (15 1/2 oz.) cans dark red kidney beans
• 1 (31 oz.) mild chili beans

1. Brown meat in a pan over charcoal grill, using mesquite charcoal.
2. Sprinkle Worcestershire sauce over meat while browning. Add meat to large stock pot.
3. Add onion, celery, green pepper and 2 tablespoons olive oil.
4. Simmer on stove until tender.
5. Add tomatoes and V-8 juice and simmer.
6. The base is now completed.

olive oil, onion, celery, green pepper, ground chuck, worcestershire sauce, catsup, salt, pepper, garlic powder, cumin, chili powder, water, cayenne pepper, tomatoes, tomato sauce, dark red kidney beans, chili beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430908 (may not work)