Shelly's Recipe

ROUTE 66 TRUCK STOP CHILI

Category: Chili

3 pounds coarse ground beef
2 teaspoons favorite steak seasoning
1/4 cup plus 1 tablespoon chili powder
1 teaspoon coarsely ground black pepper
4 teaspoons ground cumin
2 teaspoons MAGGI seasoning
1 tablespoon basil
1 teaspoon garlic powder
1 cup celery, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
1 large jalapeno, finely chopped
2 (16 ounce) cans hot chili beans
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 favority BBQ sauce
2 tablespoons Kahlua
2 tablespoons Worcestershire sauce

Combine ground beef, steak seasoning, chili powder, black pepper, cumin, MAGGI, basil,
and garlic powder in a pot and mix well. Cook until the ground beef begins to turn a
crusty brown, stirring frequently. Add celery, onion, green pepper, and jalapeno.
Cook until the vegetables are tender, stirring frequently.

Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree broth, BBQ
sauce, Kahlua, and Worcestershire sauce and mix well. Simmer until the desired
consistency is reached, stirring occasionally.

Ladle into chili bowls. Serve with shredded Cheddar cheese, minced onion, and plenty of
crackers.