Cowboy Chili

• 2 lbs dried pinto beans (4 16 oz. cans of pinto beans may be substituted)
• 2 lbs diced beef (London Broil makes excellent chili)
• 2 (15 ounce) cans Mexican-style tomatoes
• 2 (10 1/2 ounce) cans tomato soup
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 12 cup celery, chopped
• 1 garlic clove (minced or pressed)
• 1 (6 ounce) can whole kernel corn
• 1 (4 -7 ounce) candiced green chili peppers (optional)
• 4 tablespoons chili powder (optional)
• 12 cup brown sugar

1. Soak beans overnight; drain and place in Dutch oven or stockpot.
2. Add water to cover by 1 inch and add onions, chili powder, and brown sugar.
3. Cook over medium or low heat for 3 to 4 hours or until tender.
4. Be certain to add water as needed.
5. In a heavy skillet, brown beef, green pepper, chopped celery, and garlic together and add to beans.
6. Add remaining ingredients.

pinto beans, beef, tomatoes, tomato soup, onions, green pepper, celery, garlic, whole kernel corn, green chili peppers, chili powder, brown sugar

Taken from www.food.com/recipe/cowboy-chili-40793 (may not work)