Step 1

In a dutch oven or heavy bottom pot, brown ground beef. When the meat is no longer pink, drain excess fat and add onions to pot, stir. Add in garlic, tomato paste, chili powder, salt, pepper and cumin and cook for 2-3 minutes. Add celery salt, sugar, Worcestershire sauce, mustard, tomato sauce, honey and ketchup, stir. Add in water. Bring chili up to a boil then reduce to simmer. Cook for approximately 30 minutes sauce has thickened. Remove from heat and let cool 15 minutes.

Step 2

Using an immersion blender, carefully blend chili until meat chunks are broken down. *You can also use a regular blender, making sure to blend in small batches to avoid getting burned.

Step 3

When ready to serve, heat chili either on stove or in a slow cooker. Can be stored in refrigerator for 3 days or frozen up to 3 months.