BEEF:

2 lb. ground beef
2 tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper

EVERYTHING ELSE:

1 medium diced white onion (will be about 1 cup)
1 stalk diced celery (will be about 1/4 cup)
1 (29 oz.) can Hunt's tomato sauce
1 (15 oz.) can Hunt's petite diced tomatoes (lightly drained)
1 (16 oz.) can dark red kidney beans (with liquid)
1 (16 oz.) can light red kidney beans (with liquid)
1 (27 oz.) can pinto beans (with liquid)
1 (5 oz.) can Old El Paso chopped chilies
2 tbsp. cumin powder
3 tbsp. chili powder
1 1/2 tsp. ground black pepper
2 tsp. salt
2 cups water

DON'T FORGET TO GET:

Premium saltine crackers
shredded cheddar cheese (if desired)

Season beef with chili powder, salt, and pepper. Brown the ground beef in a skillet over medium heat, and drain off the fat.

In a very large pot, combine the seasoned beef plus all of the remaining ingredients.

Bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 hours.

Note: For best flavor, refrigerate overnight, then reheat and serve on day two.

Makes about 12 servings. Leftovers may be frozen for several months.

Spicy Variation: For a spicier chili, you can add another can of Old El Paso chopped chilies, and a tablespoon of cayenne pepper.

Extra Spicy Variation: For a much spicier chili, also add 5 or 6 sliced jalapeno peppers to the pot.

Submitted by: Erica Penington