Chili
Ingredients:
- 2 pounds ground beef
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans (with liquid)
- 1 (29 ounce) can pinto beans (with liquid)
- 1 cup onion (diced)
- ½ cup green chili (diced)
- ¼ cup celery (diced)
- 3 medium tomatoes (chopped)
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1½ teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
Directions
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-sized pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.
Note: For spicier chili, add ½ teaspoon more black pepper. For much spicier chili, add ½ teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5-6 jalapeño peppers to the pot.
Leftovers can be frozen for several months.