1 lb. lean ground beef
3 garlic cloves, minced
2 c. chopped onion
2 c. chopped celery, with leaves
2 (28 oz.) cans whole tomatoes
3 tbsp. chili powder
1/4 c. chopped parsley
1/2 tsp. pepper
2 (16 oz.) cans dark red kidney beans

In a heavy saucepan or Dutch oven, brown meat. Add garlic, onion, and celery and cook until onion is golden.

Break tomatoes into pieces and add along with juice to meat mixture. Add chili powder, parsley, and pepper. Bring to a boil, reduce heat, cover and simmer for 2 hours. Shortly before serving, add kidney beans with liquid and heat thoroughly. Makes about 12 cups.