Chili Recipe for the College Boy

The College Boy asked me for my chili recipe the other day, and I just about fell over!  I need to explain first -- him and his father have ALWAYS teased me that my chili recipe is like "spaghetti sauce with beans" for a good many years.  Well, being raised Pennsylvanian Dutch, we don't COOK very much spicy food, unless you're talking horseradish, paprika or garlic!  But lately, since the kids are getting older and liking a little more spice in their food, I adapted my GREAT CLASSIC Betty Crocker Recipe and made it a little more spicy for everyone.  The key is to let it simmer/cook the full hour, to get the spiciness to come out.  So here it is - I'm passing it on here:

The BEST Classic Chili Recipe EVER

1 lb. ground beef or ground turkey (I use turkey)
1 large onion, chopped (about 1 cup)
2 cloves garlic, crushed
1 can tomato paste (small can)
1 can stewed tomatoes (you may have to chop some of these)
1 can diced tomatoes (16oz. size)
1 can of water (rinse out the tomato can)
2 medium stalks celery, sliced (about 1 cup)
3 Tbls. Chili Powder
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. red pepper sauce
1 can (15oz.) red kidney beans, drained and rinsed
1 can black beans, drained and rinsed

Cook and stir ground meat, onion and garlic in large saucepan until the ground meat is light brown; drain. Stir in tomatoes (with liquid), water, celery, chili powder, salt, sugar, Worcestershire sauce and pepper sauce. Heat to boiling; reduce heat (to low). Cover and simmer 1 hour.

Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)

Topping ideas: Sour Cream, shredded cheddar cheese, Fritos, mini saltines.

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The update from College Boy is that it turned out great!  It makes a big pot, and he and his girlfriend made it, took it to an event they had to go to and had some leftover for the Cowboys playoff game the next day.