Mild But Rich Chili

• 1 (19 ounce) can white kidney beans
• 1 (19 ounce) can red kidney beans
• 1 (19 ounce) can black beans
• 2 (19 ounce) cans diced tomatoes
• 1/3 cup tomato ketchup
• 1 large onion, chopped
• 4 stalks celery, chopped
• 1 tablespoon vegetable oil
• 1 lb ground beef
• 1 tablespoon chili powder
• 1 tablespoon sweet Hungarian paprika
• salt

1. Drain the beans, and put them in a large pot with the tomatoes and the ketchup.
2. Set the pot over medium-low heat.
3. Peel and chop the onion; wash and chop the celery.
4. Saute the onion and celery in the oil until softened; add them to the pot.
5. Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices.
6. Add the meat to the vegetables and simmer for half an hour to an hour.
7. Serve with hot buttered toast.

white kidney beans, red kidney beans, black beans, tomatoes, tomato ketchup, onion, stalks celery, vegetable oil, ground beef, chili powder, sweet hungarian paprika, salt

Taken from www.food.com/recipe/mild-but-rich-chili-78755 (may not work)