2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can of dark red kidney beans (with liquid)
One 29-ounce can of pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (small can)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped (or 1, 14-16 oz can diced tomatoes)
2 tsp. cumin powder
3 Tbsp. chili powder (I prefer 1 1/2 Tbsp.)
1 1/2 tsp. black pepper
1 tsp. salt
2 cups water
- Brown the ground beef in a skillet over medium heat; drain ALL of the fat.
- Using a fork, crumble the cooked beef into pea-size pieces.
- In a large pot, combine the beef, plus all the remaining ingredients, and bring to a simmer over low heat. Cook for 2-3 hours, stirring every 15 minutes.
Makes about 12 servings