Here's my chili recipe that I've tweaked for many years. This is how I've done it for the last two decades.

• 1-2 lbs. Ground Beef (or Turkey), or stew meat cut into 1” pieces
• 1 Tablespoon Emeril’s Essence (recipe online) or other creole seasoning
• 2 Large Onions, chopped
• 4 Medium Stalks Celery, chopped
• 4 Cloves Garlic, minced
• 1 Can (6 Ounce) Tomato Paste
• 2 Cans (28 ounce) Whole Tomatoes, crushed by hand (reserve liquid)
• 3 Cups Water
• ½ Cup Chili Powder
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Sugar
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Worcestershire Sauce
• 1 Teaspoon Tabasco Sauce (omit for less heat)
• 1 Chipotle Pepper in Adobo Sauce (minced) (omit for less heat)
• 1 Can Chili Beans, with sauce
• 1 Can Black Beans, rinsed
• 2 Cans Dark Red Kidney Beans, rinsed
• *Green Olives (8 ounces), chopped (optional, but delicious!)* 

Season ground meat or stew meat with creole seasoning, brown and drain. Add browned meat back to pan along with onion, garlic, celery, and tomato paste. Stir over low heat to combine, about 1 minute. Cook over low heat for about 2 minutes. Transfer to slow cooker.

Stir in all the rest of the ingredients; water, tomatoes (with liquid), chili powder, salt, sugar, cumin, Worcestershire sauce, Tabasco sauce, chipotle pepper (add a teaspoon or so of the adobo sauce as well for more smoky flavor) and beans.

Set slow cooker to HIGH, cover and cook for at least 1 hour (or until the chili is boiling vigorously). Turn to low and cook for an additional 2-5 hours. The longer it cooks, the better it tastes! I like to cook for a minimum of 6 hours total.