Heidi's Can Can Chili

• 2 cups celery, chopped
• 2 cups onions, chopped
• 2 lbs ground beef (chicken, turkey, pork or a mixture work well too)
• 1 teaspoon salt
• 12 teaspoon ground pepper
• 2 (28 ounce) cans diced tomatoes
• 2 (15 ounce) cans dark red kidney beans
• 2 (15 ounce) cans light kidney beans
• 2 (15 ounce) cans great northern beans
• 2 (15 ounce) cans pinto beans
• 2 (15 ounce) cans black beans
• 1 tablespoon chili powder
• 1 teaspoon crushed red pepper flakes

1. Chop onions and celery, we like it chunky.
2. Add to large dutch oven.
3. Add ground beef, salt and pepper and brown, breaking it into small pieces.
4. (can even use frozen meat in a hurry).
5. When beef is cooked through drain off the fat.
6. Get out your can opener and give your wrists a work out.
7. Dump (DON'T DRAIN!)
8. all cans into pot and stir.
9. Add chili powder and crushed red pepper (these are the little flaky pepper seeds you get in the spice aisle, not the fresh garden vegetable).
10. Cook till bubbling, stir frequently (or you can add to a crock pot to cook all day) - the longer it cooks the better it tastes, and leftovers are better yet!
11. Enjoy!
12. Serve with some cornbread (I use Jiffy in a pinch) will satisfy a big crowd!
13. Freezes well.

celery, onions, ground beef, salt, ground pepper, tomatoes, dark red kidney beans, light kidney beans, great northern beans, pinto beans, black beans, chili powder, red pepper

Taken from www.food.com/recipe/heidis-can-can-chili-334863 (may not work)