Here is the recipe I promised earlier in the thread:
Chili by Ed Martley, Fairbanks
This note was included with the recipe:
I will give you the ingredients, try not to vary from them, but juggle the proportions to taste. Chances are you will be tempted to muck it up with other ingredients – don’t.
3 lbs coarse ground or diced meat of your choice
1 lb regular grind lean pork (not sausage)
8 ribs of celery diced
2 medium onions diced
2 cans diced tomatoes with juice
1 can tomato soup undiluted
Beef broth
Seasoning:
Salt, black pepper, garlic powder, chili powder, cumin, ground red pepper
Brown the meat and during the process start adding the celery and onion.
When the meat is brown and vegetables soft, add the tomatoes and soup.
Add the seasoning gradually, tasting as you go. When it’s a little too strong, it will be just right in the end.
Finally, add enough beef broth to make it just a little thinner than you would like it to be when finished. You can add more during the cooking process if needed.
Cook it low and slow, let the celery be your guide, When it has nearly disappeared, it’s ready.
