1 lb. ground beef
1 c. chopped onion
2 lg. cloves garlic, minced
1 tbsp. chili powder
1 tsp. ground cumin
2 cans (15 oz. each) tomato sauce
2 cans drained and rinsed kidney beans
1/2 c. seeded and sliced jalapeno peppers
(Additional jalapeno peppers for garnish)
Sour cream
Optional - shredded Cheddar cheese

In 10 inch skillet over medium heat, cook beef, onion and garlic with chili powder and cumin until beef is browned and onion is tender. Stir to separate meat. Spoon off fat. Add tomato sauce and beans - heat to boiling. Reduce heat to low. Cover, simmer 10 minutes stirring every so often. Stir in peppers; heat through.

To serve, garnish with sliced jalapeno peppers and celery leaves. Serve with sour cream and/or shredded Cheddar cheese. Makes 5 servings. Double for more.