Chili

Ingredients

3/4 pounds ground beef chuck
or pound bulk Italian sausage
1 (15 ounce) can kindey beans drained
1 (15 ounce) can white northern beans drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1/2 cup bell peppers, seeded and chopped
1 can diced green chili's
1 teas. bacon bits
4 cups beef broth
2 Tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon white sugar
1 cup frozen corn

Directions

Heat a large stock pot over medium-high heat. Crumble the hamburger or sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Put all ingredients into pot BUT corn and simmer for 2 hours (the longer is simmers the better the flavor is)
After 2 hours, add corn and taste sometimes I adjust salt and pepper.
To serve, ladle into bowls, and top with corn chips or crackers and shredded cheese.