Jack's Chili

Chili is one of those things that I hated as a kid.  (Well more like had once when I was a kid and didn't want to touch it ever again.  Or at least until I wasn't as big of a baby... you know like around 26 or so.) But now it is a nice dish to have for football parties or to make on Sunday and have it for lunches for the next week or so.

This recipe comes from Jack(ie).  I like it.  Lots of meat.  And very little beans.  I guess they are kinda a requirement to have a few to be able to call it a chili.  Technicalities.

Stuff you will need:
3 lbs. hamburger                                  
8 cans of diced stewed tomatoes with green peppers & onions 14.5 oz size
3 cans (use the 14.5 oz can) of water
1 can of chili hot beans (same size)
2 1/2 packages of chili seasoning mix (can use a combination of one hot, one mild... whatever you like)
3-4 tsp of celery seed
3-4 tsp of mustard seed
Chili Powder to taste.  Adds heat and flavor
* You are going to have to play with the amounts of most of the above ingredients.  Some people like a little more soupy chili.  Use more water.  Some like it with more beans (Yuk). Use more beans.  You get the idea.

--Brown your hamburger.
--Get a big ol' pot.  Put the rest of the stuff in the pot and let the bad boy cook on a low simmer for a few hours.  Make sure to give it a stir every once in a while and a taste.  Add things as you like them.  If it looks too watery for your taste let it cook with the lid off.  If you want more water... well.... you know.