Jayme's Chili

I am posting this at the request of Christy.

Serves 8 to 10

1 1/2 lbs lean organic grass-fed ground beef
1/2 small sweet onion, chopped
1/2 green pepper, chopped
1 or 2 celery ribs, chopped
2 (15 ounce) cans dark red kidney beans, rinsed and drained
1 (6-8 ounce) can tomato paste
1/2 small jar salsa
1 (24 ounce) can diced tomatoes, undrained
1 c organic beef broth
1 beef bouillon cube, no MSG or gluten
1 to 2 c water
(about) 1/8 c chili powder
1 Tbsp Worcestershire sauce
1/2 Tbsp dried basil
1 tsp cumin
1 tsp A1 steak sauce
1 tsp sea salt
1 tsp black pepper

1. Saute the ground beef in a large soup pot until it is brown. Drain off the excess fat. Then add the chopped vegetables and cook them with the meat until they are softened, but not wilted.
2. Stir in the spices and add the remaining ingredients. Bring to a boil.
3. Reduce heat and simmer, uncovered, 30 minutes. Serve this with corn bread, and a fall salad as well.

Notes: Honestly, I cut back somewhat on the spices when I make it, for anyone who doesn't like things very spicy.