1 lb. ground beef lean
1 1/4 tsp. salt
1 c. chopped onions
1 c. finely cut celery
1 (16 oz.) can tomatoes, cut up with liquid
1/2 c. green pepper, cut fine
1/4 tsp. garlic powder
1/2 tsp. oregano
1 tbsp. chili powder
1 (16 oz.) can kidney beans
1/2 c. beef broth

In 2 1/2-quart pot, Teflon or spray with Pam, place beef in pot. Sprinkle with salt. Cook until meat changes color. Add onions, celery and green pepper; mix well. Cover and cook over medium heat 2 to 3 minutes. Add tomatoes and liquid and all seasonings, mixing well. Bring to a boil; cover and turn heat low and simmer gently for 25 minutes, stirring occasionally. Add kidney beans and beef broth. Continue cooking over low heat for 15 to 20 minutes.