4 tbsp. minced onion or 1 c. chopped fresh onion
2 lbs. ground beef
1/4 c. chopped green pepper (optional)
1/2 c. chopped celery (optional)
3 tsp. salt
2 (22 oz.) cans Brook's chili hot beans
24 oz. tomato juice
1 1/2 tbsp. Watkins chili powder
Dash of pepper

Add onion to ground beef; green pepper, and celery, if desired. Sprinkle with salt. Break into pieces with fork. Brown well; drain excess fat. Combine meat mixture, chili beans, tomato juice, chili powder, and pepper. Cover; simmer for 1 hour.

NOTE: This chili is made every year during Pioneer Days. It is best when made the day before and chilled overnight. If chili is too thick, add more tomato juice.