Chili - cooking recipe

Ingredients

5 lb. ground beef or deer
2 oz. Tony Chachere Creole seasoning
3 large onions, chopped
1 c. chopped celery
1 bell pepper, chopped
1/2 c. fresh parsley
3 cloves garlic, minced
1 (12 oz.) can tomato paste
2 cans Ro-Tel tomatoes
2 (8 oz.) cans tomato sauce
2 oz. Mexene chili powder
1 Tbsp. cayenne pepper
1 Tbsp. Worcestershire sauce

Preparation

Cook meat with Creole seasoning in iron pot until brown; drain.
Brown onions.
Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat.
Add meat and onions.
Add chili powder and cayenne pepper. Add water to cover ingredients.
Cook for 30 minutes.
If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.