Chili Like At That Place Dave Named After His Daughter Copycat

• 2 lbs ground beef
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans, with liquid
• 1 (29 ounce) can pinto beans, with liquid
• 1 cup diced onion
• 1/2 cup diced green chili pepper
• 1/4 cup diced celery
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.
5. NOTE:
6. Try topping it with some chopped onion and cheddar cheese.
7. For spicier chili, add 1/2 teaspoon more black pepper.
8. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
9. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
10. Leftovers can be frozen for several months.

ground beef, tomato sauce, kidney beans, pinto beans, onion, green chili pepper, celery, tomatoes, cumin powder, chili powder, black pepper, salt, water

Taken from www.food.com/recipe/chili-like-at-that-place-dave-named-after-his-daughter-copycat-100549 (may not work)