2bell peppersgreen, red, or yellow, finely chopped
2clovesgarlicfinely minced, optional
228-ounce cansstewed tomatoesbroken up into bite-size pieces
128-ounce canoriginal Rotel tomatoes
128-ounce cantomato sauce
4chili seasoning mix packets
214-ounce cansdark red kidney beansdo not drain, optional
214-ounce canspinto beansdo not drain, optional
Brown ground beef in a large skillet over medium-high heat until some has turned dark brown. Transfer to a large pot.
Add celery, onion, bell peppers, garlic, canned tomatoes, and chili seasoning to the pot.
Simmer for an hour or two over low heat. The longer it simmers, the thicker it gets.
Add the beans with the liquid from the can. Simmer another 30 minutes or until beans are heated through.
Two medium to large bell peppers should yield about 3 cups of diced bell pepper.One large onion should yield about 2 to 2 ½ cups of diced onions.4 large stalks of celery should yield about 1 cup of thinly sliced celery.