1 (6 lb.) can red beans (very large can!)
2 or 3 (15 oz. ea.) cans black beans
3 (15 oz. ea.) cans tomato sauce (Hunts)
1 (18 oz.) can ready to eat French onion soup (Progresso)
1 lb. ground beef
1 green pepper
1 red pepper
1 large white or Vidalia onion
vegetable oil
1/2 bunch celery (wilted is best, put leafy tops in too)
FRANK'S® Red Hot hot sauce (optional)
1 very large stock pot with a good cover
1 mid sized non-stick pot

SEASONINGS (TO TASTE):

minced garlic or garlic powder
fennel seeds
salt
cumin powder
chili powder
paprika

Wash, clean and dice all vegetables and set aside.

Sweat onions in about 3 tablespoons oil in non-stick pot, then add ground beef, garlic (to taste) and salt and cook until browned. Set aside.

In large stock pot add about 4 tablespoons oil, celery, peppers and all seasonings, to taste. Sweat these for about three minutes on high heat then add some water (about 1/4 cup) to steam and put cover on for five minutes.

Open stock pot and stir well, add beef mixture and stir again. Add all canned sauce, beans, onion soup and about 1/8 cup vegetable oil. Be sure to add all liquids and rinse cans lightly and add that as well (about 1/4 cup water mix each).

Mix everything well and bring to a boil with cover on. As soon as chili is heated to a boil, reduce heat to simmer and cook for about 30 minutes.

Add FRANK'S® Red Hot hot sauce to your bowl, if desired, for more spicy heat.

Note: This recipe works just as well with veggie burger crumbles or small venison pieces in place of the ground beef.

Enjoy!

Submitted by: KLT