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Chili

2 lb. ground beef
1/2 c diced green chilies
12 oz. can tomato paste
1/4 c. diced celery (1 stalk)
2 29-oz cans tomato sauce
3 medium tomatoes, chopped
29 oz can kidney beans (with liquid)
3 T chili powder
2 t ground cumin seed
29 oz. can pinto beans (with liquid)
2 t salt
1 c diced onion (1 medium onion)
2 c water
1 1/2 t black pepper

Brown the ground beef in a skillet over medium heat; drain off fat.

Using a fork, crumble the beef into pea-sized pieces.

In a large pot, combine the beef with all the remaining ingredients.
Bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

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