Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Ground beef |
1 can | (29 oz) tomato sauce |
1 can | (29 oz) kidney beans; with liquid |
1 can | (29 oz) pinto beans; with liquid |
1 cup | Diced onion (1 medium onion) |
½ cup | (2 chilies) green chili; diced (I use Anaheims) |
¼ cup | (1 stalk) celery; diced |
3 mediums | Tomatoes; chopped |
2 teaspoons | Cumin powder |
3 tablespoons | Chili powder |
1½ teaspoon | Black pepper |
2 teaspoons | Salt |
2 cups | Water |
Brown the ground beef in a skillet over medium heat; drain off 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, stirring every 15 minutes, for 2 to 3 hours.
Note: Try topping this with some freshly grated cheddar cheese and chopped onion.