2 lbs. ground chuck
2 c. onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 c. green pepper, chopped (optional)
1 tbsp. chili powder (regular)
3 (28 oz.) cans whole tomatoes or 2 cans whole tomatoes
1 can crushed tomatoes
Salt & pepper
1 (15 oz.) can kidney beans
1 (15 oz.) can white beans (Great Northerns)

Saute ground chuck. Drain off all grease. Add onions and garlic and cook gently until vegetables are tender. Add celery and green pepper and cook gently 15 minutes more. Add 3 cans tomatoes. Break up tomatoes with spoon. Turn up heat, as soon as it starts to boil, turn down to medium and simmer for at least 30 minutes. Add red and white beans. Heat through over medium heat, then turn low and remove lid. Simmer for at least another 30 minutes, longer is better. Yields 8 servings.

We enjoy this with crisp carrot sticks and crusty round rolls.