2 (15 1/2 oz.) cans kidney beans, drained
1 (28 oz.) can tomatoes, not drained
1 1/2 c. celery, chopped
1 c. onion, chopped
1 (6 oz.) can tomato paste
1/2 c. green pepper, chopped
1 (4 oz.) can green chili peppers, drained, seeded, chopped
2 tbsp. sugar
1 bay leaf
1 tsp. garlic powder
1 dash of pepper
1 lb. ground beef

Combine first 12 ingredients in large crock or pan. In skillet brown beef, drain and stir into mixture. Cover, cook on low 8 to 10 hours. Skim off excess fat. Remove bay leaf. Stir and serve. Makes 10 servings.