Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. Add onions, celery, garlic, chili powder(s), cumin, and basil and saute until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the meat(s) and sprinkle with 1 teaspoon of the seasoned salt. Cook, breaking it up with a wooden spoon, until no longer pink and just beginning to brown, about 4 to 5 minutes. Add remaining meat(s) and sprinkle with remaining 1 teaspoon seasoned salt. Cook, breaking it up with a wooden spoon, until no longer pink, another 4 to 5 minutes.

Stir in tomato sauce, stewed tomatoes, beans, and their juices. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally. Remove lid and continue to simmer for another 1 1/2 hours, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and if necessary adjust seasoning with salt. Serve with sour cream, grated cheese, chopped green onions, cilantro and hot pepper sauce, if desired.

Slow Cooker Option: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the tomato sauce, stewed tomatoes and beans, and cook on the high setting for 4 hours.