2 pounds ground beef, browned and drained*
1 can tomato sauce, 29 ounces
2 cans kidney beans, 15 ounces
2 cans pinto beans, 15 ounces
1 onion, diced
1 can green chiles, diced (small can)
1 stalk celery, diced
1 can stewed tomatoes, 15 ounces
2 teaspoons cumin
3 tablespoons chili powder
1 1/2 teaspoons pepper
2 cups water
Drain and rinse beans. Combine all ingredients in stockpot or roaster oven. Simmer at least 3 hours, stirring occasionally.
*I had a lot of leftover cooked pot roast defrosted, so I'll cube it and use it in the chili in place of the ground beef.
Sounds almost identical to mine except I don't do the pinto beans most of the time. Otherwise...I also add a little sugar to take the acid problem from the tomato sauce as I get heartburn so easily sometimes!
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