1/2 lb. bacon slices
3 lbs. ground beef
3 c. onion
1 c. chopped celery
2 beef bouillon cubes
2/3 c. boiling water
1 1/2 cloves garlic, minced
1 1/2 c. catsup
3 tbsp. prepared mustard
1 1/2 tsp. salt
1/2 tsp. pepper
1 can kidney beans, (29 oz.)
1 can Northern beans (29 oz.)
Add chili powder to taste (about 2 1/2 tsp.)

Heat oven to 375 degrees. In Dutch oven or large roasting pan, fry bacon until crisp; set aside. Drain fat from pan. In same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture. Cover; bake 1 hour 15 minutes or until hot and bubbly. Crumble bacon; sprinkle over beans.