Pennsylvania Cowboy Chili

This is an amalgamation of recipes that I have tried over the years. Every time I make this recipe and take it to work everyone says it is the best chili they ever had.

• Ready In: 3 hrs 25 mins
• Serves: 6-8
• Yields: 1 Gallon

Ingredients

• 1 1⁄4 lbs ground beef
• 1  medium onion (chopped)
• 1  green bell pepper (chopped)
• 1  poblano pepper (chopped)
• 2  stalks celery (chopped)
• 5  garlic cloves (minced)
• 2 (14 1/2ounce) cans beef broth
• 1 (14 1/2ounce) can tomato sauce
• 1 (4 ounce) can tomato paste
• 1 (28 ounce) can diced tomatoes
• 1  tablespoon chili powder
• 1  tablespoon  hot Mexican chili powder (McCormick makes it)
• 1  tablespoon cumin powder
• 1  tablespoon kosher salt
• 2  teaspoons black pepper
• 1  teaspoon oregano
• 1 -2  tablespoon  Frank's red hot sauce

Directions

1. In a large pot start browning ground beef.
2. When beef is half done add all veg. to pot.
3. When veg. are half done add remaining ingredients excluding the tomato paste.
4. Bring to a boil over high heat stirring often.
5. Lower heat to simmer and let cook for 2 to 6 hours stirring often (the longer then better).
6. If chili is not thick enough for you add the tomato paste.
7. If you want to add beans go ahead, but this chili is great without them!