OK, two words: Yum mee…. That's all I'm gonna say, well ok maybe not. This is the best chili recipe I have ever come across and it makes quite a big pot. Be prepared to share or bottle the leftovers. I like to sprinkle some old cheddar in each individual bowl and serve it with corn chips and a dollop of sour cream.

Olé!!!!

Chili

2     tablespoons olive oil
4     stalks of celery, finely chopped
2     large onion, diced
2     teaspoons garlic, minced
1     cup mushrooms, diced
1     cup cooked lean hamburger or ground chicken
1     tablespoon chili powder
1     tablespoon each dried basil, oregano and thyme
1     teaspoon pepper
˝     tsp cayenne pepper
1     large can of diced tomatoes
2     large cans of tomato sauce
1     small can of tomato paste
1     envelope chili spices (old el Paso is the best)
1     small can red kidney beans, drained
1     large can of mix blend beans, drained

In a large pot, add oil, onion, garlic, mushrooms, celery, and cooked hamburger. On medium high heat stir and cook for 10 to 15 minutes or until the celery is tender.

Add all spices, tomatoes, sauce, paste, El Paso envelope and beans. Stir until well mixed. Simmer over low heat for 2 hours. Stir every 15-20 minutes. Use immediately or freeze. Makes 10-12 servings