Cold summer day? Hot and hearty Chili!

Okay so I don’t have an exact recipe for this… I was winging it.

First I fried up a whole red onion, 4 stalks celery and a few cloves garlic in some melted shortening. Then I tossed in about a pound of stew meat and let it get browned on the outsides. (mostly cause I’m told that this makes for good flavoring. o far I can’t argue.) The I mixed in one of those wee cans of tomato paste and let it cook a bit. Then I added a tea kettle full of water its like 8 cups I think. about 2 cups pinto beans, a can of diced tomatoes, a bit of garlic salt, about 1 tsp or so browning season ( this is found on your season or gravy isle, its a brown bottle wit a yellow label) a few dashes Tabasco, 1-2 tbsp Mrs dash extra spicy, a diced jalapeno, and some Mrs dash original. If you need more water, you’ll add it as you go. This should (does) thicken as it cooks. Cover and cook on medium low all day. I started it about 10 am-ish and it was done at dinner time 6-7 pm-ish. just check it every hour to see if it needs water and stir to keep from sticking. You could also cook it in a crackpot but I’m not too sure it will thicken as easily without a thickening agent…