2 lbs. ground beef
3 garlic cloves, minced
3 stalks celery, fine cut
2 lg. onions, fine cut
1 (16 oz.) can tomatoes
3 (8 oz.0 cans tomato sauce
1 tbsp. salt
1/2 tsp. coarse-ground pepper
2 bay leaves
1 sm. can green chili peppers
1 tbsp. + 1 tsp. chili powder
1 tsp. oregano
1/4 tsp. cumin
6 whole allspice
3 tbsp. sugar
1 (15 oz.) can pinto beans, undrained
1 (15 oz.) can kidney beans, undrained

In heavy deep pan, brown meat well. Add garlic, celery, onions and saute 10 minutes. Drain well. Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar and beans. Bring to boil; reduce heat and simmer uncovered for 1 to 1 1/2 hours, depending on thickness desired. Stir often to prevent sticking. Yield: 6 servings.

Can be served plain or garnished with egg noodles, onions, cheddar cheese, sour cream.