This from a friend of a friend who lives in Decatur, IL (the friend of, not my friend, who lives in Colo) and won a chili cookoff with it this past weekend. It calls for tomatoes in several different forms, plus V-8 juice and Clamato juice.

I told my friend it looks to me like these women who came up with it were drunk and just threw in whatever came to hand, and I was surprised there wasn't any booze in it, but I guess they drank that. I'm going to give it a try, even though it calls for chili sauce, which I think is an extravagance. I'm one of those who follows the recipe as written the first time I make it in case I might learn something new.

2 lbs ground round (95% or more lean)
1/2 large sweet onion Chopped
1 green pepper chopped
3 stalks of celery chopped
2 ripe roma tomatoes peeled and chopped
1 tea. worchestershire sauce
1 Tbl chili sauce
1 Large cans whole tomato (chopped by hand, juice and all)
1 small can crushed tomato
1 12oz can V8
1 Cup Clamato juice
1 Tbl Chili powder (or more if you like it hot)
1 tsp Paprika
1/2 tea sugar
1 can Bush's Chili Beans (medium)

Brown meat with salt and pepper. The recipe inventors use quite a bit of fresh ground pepper. Crumble into small pieces while browning. Drain any and all fat from the meat after it is browned. Add the chopped vegetables and worchestershire sauce, and chili sauce. Cook for a few minutes then add the tomatoes and the juices. Add the chili powder and paprika and cook on low for an hour only. Add the beans the last five minutes, with all the liquid in the can. If too thick add more tomato juice, any kind. Do not overcook, keep the veggies crunchy. Do not use slow cooker or crock-pot. This is fresh chili, not an all day affair.