Instructions: Heat oil in 8 quart stew pot. Add onion, bell pepper, celery and garlic.

Saute 2 to 3 minutes. Add chili meat. Cook over medium heat, stirring often, until meat no longer is pink, about 10 minutes. Drain off excess fat. Add chili powder; stir to mix. Add remaining ingredients. Simmer uncovered about 2 hours, stirring several times while cooking. Best if prepared the day before serving. Freeze leftover chili.

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