1 pound ground chuck

1 15−ounce can of diced tomatoes (liquid included)

1 15−ounce can of red kidney beans (liquid drained)

1 15−ounce can of pinto beans (liquid drained)

1 8−ounce can Hunt's tomato sauce

1/2 medium white onion, diced

1 4−ounce can diced green chilies (with liquid)

2 Tablespoons chopped celery

2 Tablespoons chili powder

1/2 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with

the spatula. Add salt and pepper while cooking.

2. Empty the cooked meat into a spaghetti strainer, and rinse well under

very hot water. This removes the bulk of the fat.

3. Transfer the beef into a dutch oven, and add the remaining ingredients.

Stir together to combine thoroughly.

4. Over medium heat, bring to a simmer. Reduce the burner to low, and

continue simmering 50−60 minutes, stirring occasionally.