2 lb. ground beef
29 oz. (1 can) tomato sauce
29 oz. (1 can) kidney beans (with liquid)
1 c. (1 medium) onion, diced
2 (1/2 c.) green chilies, diced
1 stalk (1/4 c.) celery, diced
3 medium tomatoes, chopped
2 tsp. cumin powder
3 tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 c. water
8 oz. cheese, shredded (optional for topping)
1 small onion, chopped (optional for topping)

In a skillet, brown ground beef over medium heat. Drain off the fat. Using a fork crumble the cooked beef into pea size pieces.

In a large pot, combine beef with the remaining ingredients and bring to a simmer over low heat.

Cook, stirring every 15 minutes for 2 to 3 hours. You can top it with shredded cheese and chopped onion.