Chili

Ingredients: 

2 lbs 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 diced green chilis (I use the small can of green chilis)

1/4 cup diced celery (1 stalk) (I don't always use/cc)

3 medium tomatoes, chopped (I use one can diced tomato)

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

1 cups water

Instructions:

Brown the ground beef in a skillet over medium heat; drain off fat.

Using a fork, crumble the beef into pea size pieces.

In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat. Cook, stirring every so often, for 2-3 hours.

For spicier chili, add 1/2 teaspoons more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne. (We like it hot, so I added 5-6 jalepeno peppers.

 Leftovers can be frozen for several months.