2 lb. ground beef
1 tsp. salt
1 (28 oz.) can tomato sauce
4 cups water
2 (15 oz. ea.) cans dark red kidney beans
2 (15 oz. ea.) cans chili beans (small red beans)
1 (28 oz.) can diced tomatoes
1 medium onion, chopped
2 chili peppers, chopped
1/2 green pepper, chopped
1 stalk celery, chopped
shredded cheddar cheese
crackers

SEASONING BLEND:

2 tsp. cumin
3 tbsp. chili powder
2 1/2 tsp. black pepper
2 tsp. salt

In skillet over medium heat, add beef. Lightly salt beef with 1 teaspoon salt. Brown thoroughly, drain and rinse with cold water. Place beef in saucepan and cover with water. Bring to a boil for 5 minutes. Drain and chop beef to pea size.

Blend together in a bowl: cumin, chili powder, black pepper and salt.

In larger stew pot or Crock-Pot, pour tomato sauce, 4 cups water and the seasoning blend. Stir will with a whisk to ensure dry ingredients have blended well.

Add remaining ingredients (beans, tomatoes, onions, peppers, celery and beef).

On stove-top, cook on high heat setting stirring frequently from bottom up. When temperature reaches 170°F, reduce heat to simmer. Chili will be done but additional stewing and stirring can only improve the product.

For slow cooker, cook on high setting until temperature reaches 170°F. Omit the stirring.

Serve with shredded cheese and crackers!

Submitted by: Bradley Tjapkes