shredded cheddar cheese, chopped onions and sour cream
In a medium skillet, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender.) Season with salt and pepper.
Drain excess grease and pour beef mixture into a 4-quart or larger crock pot.
Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain) and refried beans, beef broth and dump those into the crock pot.
Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).
Taste before serving and add more salt and pepper as necessary.
Serve with your favorite toppings. This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot). And if you like your chili thicker, add a bit of cornmeal.