Yield: 1 Servings
|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|
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.