The Chili Recipe (v. 1.2) by Russ Kerlin 
http://members.tm.net/montague/The%20Chili%20Recipe.htm

4-5 lbs stew beef, cut into 1/2 to 1 in. cubes (any cut of beef will do)
2 large green bell peppers, diced
5-6 stalks celery, sliced thick
2 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
4 chipotle peppers, minced
4 large, mild chile peppers*, skinned, seeded & chopped
2-28 oz. cans diced tomatoes, drained
8 cloves garlic, crushed or minced

*e.g., Ancho, Anaheim, Pablano, etc.

Seasoning Mix:
1-15 oz. can tomato sauce
1 can beef broth
2 Tablespoons Worcestershire sauce
1/2 Tablespoon Kitchen Bouquet
6-8 Tablespoons chili powder (or to taste)
1 Tablespoon salt
1 teaspoon black pepper
1 Tablespoon sugar
2 Tablespoons ground cumin
1 teaspoon dried marjoram leaves
1 Tablespoon dried Mexican oregano leaves
2 Tablespoons masa harina
3 Tablespoons tapioca thickener  

Preheat oven to 250 F.  Place beef, peppers and other vegetables in 
Dutch oven or enameled roasting pan, and mix together (do not 
brown meat).  Thoroughly blend seasoning mix ingredients together 
in a bowl (mixer or blender recommended).  Pour Seasoning Mix over 
ingredients in Dutch oven/roasting pan.  Mix well.  Cover and place 
pan in oven.  Cook for 5 to 6 hours or until beef is tender and sauce 
has thickened.   
Serve with your favorite chili condiments, such as pinto beans, 
pasta (macaroni or spaghetti), shredded cheese (Monterey Jack), 
fresh chopped red onions, sliced jalapeņo peppers, hearty homemade 
bread, oyster crackers and assorted hot sauces. 
Serves: It depends, but about 12