2 lbs. ground beef
1 c. chopped onion
1 c. chopped green pepper
1 c. sliced celery
2 (15 oz.) cans kidney beans
2 (16 oz.) cans tomato paste
2 cloves garlic, minced
1 to 1 1/2 tbsp. chili powder
2 tsp. salt

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