The ancestor of this recipe was one that my mother-in-law clipped out of the Cincinnati Inquirer many years ago.

Over the years I have gradually but drastically modified the amounts of spices called for.

At the risk of a tongue-lashing from Spaw I must confess that I like my version of CC way better than anything I've ever eaten in Cincinnati.

Brown about two lbs. of beef in a separate skillet.
(I prefer small cubes of top round to ground beef)

In a very large pot briefly sauté:
(I prefer the celery to maintain a bit of crunch)

        1 medium chopped onion

        1 medium chopped green pepper

        2 medium-to-large stalks of celery

        1/4 tsp (heaping) minced garlic

Add browned beef to sautéed veggies

Also add

        2 cans crushed tomatoes

        1 large can (about 30 oz.) red beans

To the simmering mixture created above add the following (all spoonfuls should be heaping)

        1 tsp cinnamon

        1/2 tbsp allspice

        1 tsp white pepper

        1 tsp black pepper

        2 large bay leaves

        1 tsp cayenne pepper

        1 tsp paprika

        1 tbsp chili powder

        3 tbsp cumin

        1 tbsp sugar

        1 tbsp white vinegar

        1 tbsp Worcestershire sauce

Add some water and to make the mixture a bit soupy then then simmer uncovered until the mixture has thickened to a good chili consistency.