2 lb. ground beef (lean)
1 c. chopped onion
1 c. chopped green pepper
1 c. sliced celery
2 (15 oz.) cans (about 4 c.) kidney beans
2 (16 oz.) cans (4 c.) tomatoes, cut up
1 (6 oz.) can tomato paste
2 cloves garlic, minced
1-1 1/2 tbsp. chili powder
2 tsp. salt

In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid. Makes 8 servings.