TOMMY’S 2017 CHILI COOK-OFF RECIPE  American Legion Post 83 The Winner Makes 10-12 servings  1 Tbs. olive oil  1 tsp. Worcestershire sauce 2 lb. ground chuck 1 clove garlic, chopped and smashed 1 medium sweet onion, diced 1 green pepper, diced 1 red or yellow bell pepper, diced 2 stalks celery, chopped 1 carrot, chopped 1 packet Oxbow Beef Flavoring w/8 oz. water 15 oz. can Bush’s Chili Pinto Beans in mild sauce (optional: red kidney beans, rinsed) 15-oz. can black beans, drained and rinsed   14.5 oz. can tomato sauce 14.5 oz. can whole tomatoes 12 oz. can V-8® vegetable juice  1 Tbs. McCormick Chili Powder 1 Tbs. McCormick Taco Seasoning 1 tsp. cumin 1 tsp. paprika 1 tsp. Italian seasoning ½ tsp. sea salt ½ tsp. black pepper 1 tsp. raw sugar 1 bay leaf 1 tsp. Texas Pete  ½ tsp. cayenne pepper  ½ tsp. cinnamon sugar In six-quart pot: Add oil to large skillet on medium-high. Sauté garlic, chopped onion...