Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef |
| 29 ounces | Tomato sauce |
| 29 ounces | Can kidney beans, with liquid |
| 29 ounces | Can pinto beans, with liquid |
| 1 cup | Onion, diced |
| \N \N | (1 medium onion) |
| ½ cup | Green chili, diced |
| \N \N | (2 chilies) |
| ¼ cup | Celery, diced |
| \N \N | (1 stalk) |
| 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. Serves: 12 From: "Top Secret Recipes" Cookbook Posted by: Debbie Carlson Submitted By DEBBIE CARLSON On 12-01-94