|Tomato sauce||15 Ounce (1 Can)|
|Canned kidney beans||16 Ounce, undrained (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Chili powder||1 Can (10 oz)|
|Green pepper||1 , chopped|
|Onion||1 Large, chopped|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Water||2 Cup (32 tbs)|
|Ground beef||2 Pound|
|Green onions||3 , chopped|
|Celery stalks with leaves||4 , chopped|
Saute first 5 ingredients in oil in a large Dutch oven until tender.
Add ground beef, and brown, stirring to crumble meat.
Add tomato sauce and next 5 ingredients to beef mixture; stir well.
Bring to a boil; reduce heat and simmer, uncovered, 30 minutes or to desired consistency.
Add beans the last 15 minutes.