Not Thick, But Not Too Thin, Good Old Original Chili

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 3 lbs ground beef
• 3 bell peppers (red or green)
• 2 large onions
• 1 celery heart
• 96 ounces whole tomatoes
• 96 ounces pinto beans
• 96 ounces kidney beans
• 32 ounces tomato juice
• 3/4 cup chili powder
• 1/3 cup cumin

Recipe

• 1 chop all of the onions, peppers, and celery and defrost the beef.
• 2 in a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
• 3 in a separate pan, place the beef.
• 4 cook the beef until it is at a medium--medium-well.
• 5 drain all of the fat out of the meat pan.
• 6 in the desired soup pot, cook the chopped peppers, onions, and celery.
• 7 add the meat to the vegetables.
• 8 add the chili powder and cumin to the meat and vegetables.
• 9 cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
• 10 add the previously squashed tomatoes to the soup pot.
• 11 mix well, then add the beans and all of their juice.
• 12 finally, add the tomato juice.
• 13 bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
• 14 serve, but be careful because it's extremely hot!