My slight adaption of a Wendy’s copycat chili recipe.  Our household chili.

• 2 lbs. ground beef
• 1 (29 oz.) can tomato sauce
• 3 (16 oz) cans of beans – pinto, black, kidney, etc.
• 1 C. diced onion
• 1 small can of diced green chiles
• 1- 2 ribs of celery, diced
• 2-3 t. cumin
• 3 T. chili powder
• 1 16 oz can of diced or crushed tomatoes
• 1.5 t. black pepper
• 2 t. kosher salt
• 2 C. water

1. Brown the meat, drain any excessive fat.
2. Add onions and celery, saute until starting to soften.
3. Add spices, saute for a minute or so, then add tomatoes, water, salt and pepper.
4. Bring  to a simmer, and cook for a couple of hours.  

(Sometimes I’ll sprinkle a couple of tablespoons of masa harina/fine cornmeal for flavor and thickening. )