Randy's Almost Famous Chili

I developed this Chili recipe several years ago & I won 2nd place in a local chili contest. It's become a family & friend favorite...my brother-in-law is considered a "chili connoisseur" & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!!

• Ready In: 8 hrs 30 mins
• Serves: 10-12
• Yields: 1 large crockpot

Ingredients

• 3 -4  lbs  ground chuck
• 1  large Spanish onion, coarsely chopped
• 2 -3  stalks celery, coarsely chopped
• 2 -3  garlic cloves, chopped fine
• 1 1⁄2 teaspoons  Lawry's Seasoned Salt
• 1 (28 ounce) can whole tomatoes, undrained
• 1 (28 ounce) can crushed tomatoes
• 2  cups tomato juice
• 1 (10 ounce) can green chilies, drained & chopped (I use the mild)
• 2  tablespoons chili powder
• 2  tablespoons sea salt
• 1 1⁄2 teaspoons oregano
• 1 1⁄2 teaspoons cumin seeds
• 2 -3  teaspoons  hot sauce (I use TRAPPEY'S)

Directions

1. In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
2. Add the first 4 ingredients & season with the LAWRY's.
3. Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
4. Drain well.
5. Place in a large crockpot.
6. Add remaining ingredients.
7. Using your hands, crush the the whole tomatoes.
8. Stir well.
9. Cook on low setting for 6-8 hours, stirring occasionally.
10. Correct the seasonings to your taste.
11. Best if cooled & reheated the next day.
12. Serve with a crusty bread or corn bread.
13. ENJOY!