1 lb. lean ground beef
1 1/4 c. onion, chopped
1 green pepper, chopped
1 rib celery, chopped
3 garlic cloves, minced
1 fresh tomato, chopped
1 can tomato soup
1 can Italian stewed tomatoes
1 dry pkg. chili mix
2 tbsp. chili powder
7 tsp. cumin
1 1/2 tsp. cilantro
1/8 tsp. cinnamon
1 1/2 tsp. oregano leaves, crushed
1 1/2 tsp. salt
2 cans kidney beans, lightly drained (save liquid in case you want to thin it later)

Brown ground beef, drain on paper towel; set aside. Wipe pan, add 1/8 (approximately) water and onions, green pepper, celery, garlic and fresh tomato. Saute 5 minutes, stirring often. Add tomato soup, stewed tomatoes (break up); simmer. Add dry chili mix, chili powder, cumin, cilantro, cinnamon, oregano, and salt. Simmer 10 minutes. Put meat back into pot. Simmer 30 minutes. Add beans, simmer 10 minutes. This is best made a day before you serve. Reheat and serve. For a spicier chili add 1 tablespoon more chili powder. Serves 6.