2 lbs. ground beef
1 c. onion, chopped
1 c. green pepper, chopped
1 c. celery, sliced
2 (15 1/2 oz.) cans red kidney beans
2 (16 oz.) cans tomatoes
2 cloves garlic, minced
1 to 1 1/2 tbsp. chili powder
2 tsp. salt

In a large skillet, cook beef, onion, green pepper and celery until meat is browned and vegetables are tender. Stir to break up chunks of meat. Drain kidney beans; reserve liquid. Add beans and remaining ingredients. Cover; let simmer for 1 to 1 1/2 hours. If desired, stir in some of remaining bean liquid.