Killer Chili

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 clove garlic, minced (or more to taste)
2 cups water
2 carrots, shredded
2 qts. whole tomatoes
1/4 tsp. oregano
1 tsp. onion powder
1 tsp. salt (or to taste)
1-1/2 tsp. sweet basil
2 tsp. cumin
2 Tbs. paprika **
2 Tbs. honey
2 6-oz. cans tomato paste
6 cups cooked beans (kidney or pinto)

** I like to use Hungarian paprika.

Sauté onion, celery and bell pepper in 1/4 cup water for 10 minutes.  Combine all other ingredients; add sautéed ingredients and simmer all day.

For the very best killer chili, refrigerate all night before serving hot the next day.  Chili could be simmered only 30 minutes to an hour before serving, but then, of course, it wouldn't be "Killer Chili."