CHILI

2 medium stalk celery, chopped                   

1 large onion, chopped

2 (16 oz.) cans unsalted tomatoes    

1 (8 oz.) can tomato sauce                

1 lb. ground hamburger, cooked       

2 (30 oz.) cans kidney beans, rinsed & drained OR 6¼ cups cooked kidney beans (1 pkg. dry kidney beans)

1/2 to 1 1/2 tsp. chili powder, to taste

1/8 tsp. garlic powder

1/2 tsp. pepper

5 cups water

           

Combine all ingredients. Bring to a boil (large bubbles forming). Reduce to medium heat (bubbling lightly).  Cook partially covered for 3 to 3 ½ hours, stirring occasionally.  Refrigerate leftovers. Chili can be frozen in single serving containers or a large container.