Truck Stop Chili

Source: Vicky's Kitchen
Servings: 6-8

Why I Like It: Simply, the best chili I’ve ever tasted. There’s lots of chopping required so I would recommend a food processor. Everyone has a chili recipe, right? Well, people still ask for a copy of this one! If there is an ingredient you don't have on hand, leave it out and it will still taste delicious.

Ingredients:
3 pounds ground beef
2 teaspoons seasoning salt
1/4 cup chili powder
1 teaspoon black pepper
4 teaspoons cumin
1 teaspoon garlic powder
1 tablespoon basil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green peppers
1 large minced fresh jalapeno
2 (16 ounce) hot chili beans, undrained
1 (22 ounce) can tomato juice
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato puree
1 (10 ounce) can beef broth
3 tablespoons barbecue sauce
2 tablespoons worcestershire sauce

Directions:
Combine beef, seasoning salt, chili powder, pepper, cumin, basil, and garlic powder in a stockpot and mix well. Cook until the beef is browned, stir frequently. Add celery, onion, green pepper and jalapeno. Cook until the veggies are tender. Add undrained chili beans, tomato juice, undrained tomatoes, puree, broth, BBQ sauce, and worcestershire sauce and mix well. Simmer until you reached a desired consistency, stirring occasionally. Ladle into bowls. Serve with shredded cheese, onion, and crackers.

Vicky's family has a chili cook-off. The two teams present their recipes for judging.