Ingredients

• 2  lb.  lean ground beef
• 1  large  onion, chopped
• 3  stalks  celery, chopped
• 1-1/2  tsp.  bottled minced garlic
• 1  30-oz. can  chili beans
• 1  29-oz. can  tomato sauce
• 1  28-oz. can  stewed tomatoes, cut up
• 2  Tbsp.  chili powder
• 1  Tbsp.  bottled hot pepper sauce
•     Hot cooked macaroni
•     Dairy sour cream and shredded cheddar cheese (optional)
•     Sliced green onions (optional)
•     Bottled hot pepper sauce (optional)

Directions

In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.