Corny Good Chili

1 lb beef, ground
1 md onion, chopped
1/4 c celery, chopped 1 cn (10-3/4 ounces) condensed vegetable soup, undiluted
1/4 c water
1/4 c packed brown sugar (optional)
1 T vinegar
2 to 3 tablespoons chili powder

In a Dutch oven, brown ground beef, onion and celery; cook until tender. Drain. Add remaining ingredients; simmer until heated through.

Yield: about 6-8 servings.

Count Gregor's Celtic Chili

3 lb chuck, ground
1 lb venison
60 tomato sauce (plain)
4 garlic, minced
8 oz Worchestershire sauce
8 oz mild green chiles, chopped
20 md fresh jalapenos (chopped in rings then quartered)
8 oz datil hellish relish
8 oz hot relish (old elpaso)
5 lg Vidallia onions, minced
2 t garlic salt
1 t seasoned salt
1/2 t oregano
4 cn kidney beans (15 oz. each)
15 oz pinto beans

Brown meat in skillet with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green chilis, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat.

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