Dave'S Rich And Meat Chili

• 2 lb. ground beef
• 1 qt. tomato juice
• 1 (29 oz.) can tomato puree
• 1 (15 oz.) can red beans, drained
• 1 1/2 c. chopped onions
• 1/2 c. diced celery
• 1/4 c. diced green pepper
• 1/4 c. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. each: black pepper, oregano and sugar
• 1/8 tsp. cayenne pepper
• 1 (16 oz.) pkg. dried navy beans
• 2 qt. boiling water
• 2 qt. chicken broth
• 1 large onion
• 2 ribs celery
• 2 large carrots
• 1 Tbsp. reduced calorie margarine
• 1 tsp. salt
• 1 Tbsp. basil
• garlic powder to taste

1. Cook beans in water for 30 minutes; drain.
2. Add chicken broth and cook for 1 hour.
3. Finely dice the onion, celery and carrots (I do this in a food processor).
4. Saute the vegetables in margarine for about 5 minutes.
5. Add to the beans, along with the salt, basil and garlic powder.
6. Simmer, uncovered, for 1 to 1 1/2 hours or until beans are tender.

ground beef, tomato juice, tomato puree, red beans, onions, celery, green pepper, chili powder, ground cumin, garlic powder, salt, black pepper, cayenne pepper, dried navy beans, boiling water, chicken broth, onion, celery, carrots, margarine, salt, basil, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520675 (may not work)