1 lb. ground chuck or round (lean ground beef may be substituted)
1 lb. pork bar-b-que (mild pork sausage may be substituted)
2 or 3 stalks celery, chopped
2 or 3 med. onions, chopped
1/2 stick butter
2 or 3 (16 oz.) cans dark red kidney beans
2 (16 oz.) cans stewed tomatoes
2 (8 oz.) cans tomato sauce
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. ground cayenne pepper
1 tsp. black pepper
2 tbsp. chili powder
1 or 2 tsp. salt (to taste)
2 or 3 garlic cloves, crushed (1 tsp. garlic juice may be substituted)

In a 4 or 6 quart stainless steel pot, saute the chopped onions and celery with the half stick of butter.

In a skillet or microwave dish, thoroughly cook the ground beef and sausage (if used) and drain completely. Coarsely chop the bar-b-que.

Add the meat to the sauteed onions and celery in the pot.

Add the dark red kidney beans and one can cold water.

Add stewed tomatoes and one can cold water

Add tomato sauce and one can cold water.

Add cumin seed, fennel seed, garlic, cayenne pepper, black pepper, chili powder, and salt.

Stir completely to mix ingredients. Place covered over a low burner for 3 or 4 hours. Stirring occasionally to prevent sticking.

Serves a bunch. If unexpected company should come for supper, just add a couple of cans of kidney beans and some more liquid.

Serve in large soup or small serving bowls with Mexican cornbread or crackers. Be sure to have tabasco on the side for the brave of heart.

This is an ideal one dish meal for those cool or cold winter days when you just don't want to move too far from the hearth.