Chili Beans

Chili Beans

2 lbs ground beef
3-4 Heaping Tablespoons Minced garlic
1 (29 oz.) can tomato sauce
2 cups V-8 juice *Regular or spicy
1 (29 oz.) can kidney beans (with liquid)
1 (29 oz.) can pinto beans (with liquid)
1 cup diced green bell pepper
½-1 cup Green chili peppers *optional, if you want spicy
1 cup diced celery
3 medium tomatoes, chopped
1–1 ½ medium onion, chopped small *SEE SIDE NOTES
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
Chicken bouillon powder
Garlic salt
Garlic powder
Onion powder
Salt
2 ½ cups water

TOPPINGS:     *ALL optional:
Shredded cheese
Diced onion
Hot sauce



Brown beef and break up to bite size crumbles in a skillet over medium heat; drain off fat.
 In a large pot, combine the beef plus all remaining ingredients and spices, give a good stir. Add any additional ingredients to make sure that there is an even blend of everything. Add spices to desired liking. Bring to a simmer over low heat. Continue to cook, stirring every so often to prevent sticking/burning until the celery is soft *if you want to cook chili faster, then sauté the celery in some butter until soft while the other ingredients are cooking together. Once celery is soft give final taste to add any additional ingredients. Serve with crackers on the side, diced onion and shredded cheese on top if you like.



Side Notes:
*For spicier chili, add additional black pepper and cayenne OR jalapeño chili peppers.

*OPTIONAL, you can add onions to the chili and cook them (along with the celery) until soft OR you can sprinkle raw onions on top when you serve chili beans in a bowl.  If you choose to serve in the bowl you will only need approx ½ onion chopped small. * I like to cook some in for flavor and sprinkle some on top.



Enjoy!!!
SARAH:-)