Award-Winning Six Bean Chili

Ingredients:

2 pounds ground beef (can substitute 1# beef/1# pork or 2# venison for variation) 1 - 29 oz can Tomato Sauce 1 - 6 oz can Tomato Paste 1 - 14 oz can Diced Tomatoes ¾ cup V-8 Juice 1 can Light Red Kidney Beans 1 can Dark Red Kidney Beans 1 can Chili Beans 1 can Black Beans 1 can Pork 'N Beans 1 can Navy Beans 6 - 8 stalks Celery, cleaned and chopped 1 small onion, chopped 1/8 tsp. Black Pepper 1/8 tsp. Red Cheyenne Pepper ¼ tsp. Crushed Red Peppers ½ tsp. Garlic Powder ½ tsp. Lawry's Seasoned Salt ½ tsp. Basil ¼ tsp. Paprika 1 tsp. Sugar, optional 1 tsp. Chili Powder (more, or less to taste) Shredder Cheddar Cheese, optional Saltine Crackers, optional

Directions:

Brown meat with celery and onion in a large skillet over medium heat. Drain excess fat. Transfer meat and vegetables to a 6 or 8 quart pot on medium heat. Add tomato sauce, tomato paste, dices tomatoes and V-8 juice. Stir well. Stir in the complete contents of all of the cans of beans - DO NOT DRAIN! Add seasonings except for chili powder. Begin with ½ tsp. of the chili powder and add until sauce begins to "taste and smell” like chili. For hotter chili, add more Red Cheyenne Pepper. Bring to a slow boil, stirring frequently. Use caution to not scorch the beans on the bottom, or the flavor will be ruined (trust me!). Reduce heat, cover and simmer ½ - 1 hour (the longer, the better). Server in large bowls topped with shredder cheddar cheese and saltine crackers on the side, if desired. Makes approximately 14 servings. Refrigerate leftovers. When re-heating, add ½ to 1 cup water to thin, as chili will thicken upon each re-heat.

Enjoy!