Gunflint Lodge Chili

1 lb ground beef

1 cup diced celery

1 cup diced onions

1/2 cup diced green pepper (I use red if I have it)

4 cloves garlic, minced

2 (28 oz) cans whole tomatoes, crushed

1 (14 oz) can tomato puree

1/2 cup hot water

2 T Worcestershire sauce

1 T salt (0r less)

2 T sugar

5-6 T chili powder, or to taste

1/2 tsp dried oregano

1/2 tsp ground cumin

3-4 (15 oz) cans of kidney beans, drained (I sometimes use a combo of kidney and black beans)

In a dutch oven or large saucepan, brown ground beef with celery, onions, peppers and garlic. Drain fat. Add tomatoes and tomato puree. In small bowl, combine hot water, Worcestershire sauce, salt and sugar; stir to dissolve salt and sugar. Add water mixture to beef and tomatoes. Stir in chili powder, oregano and cumin. Bring to a simmer; cook slowly, stirring occasionally, for about 1 to 1 1/2 hours. Add additional seasonings as needed to taste. Stir in kidney beans; reheat to a simmer and serve. Makes about 3 quarts.