In a large pot, brown ground beef, onion, celery, and green pepper.
Add tomato paste, canned tomatoes, chili beans, pressed garlic, crushed bay leaves, cumin, sugar, salt, oregano, black pepper, parsley flakes, paprika, and chili powder to taste.
Cook the chili slowly over low heat, stirring occasionally.
If the chili becomes too thick, thin it out with water or tomato juice to reach desired consistency.
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or diced onions.
Notes / Tips / Wine Advice:
Wine Advice:
A robust red wine such as Syrah or Zinfandel complements the bold flavors of this chili