| | Directions | | In a Dutch oven cook beef, onions, red peppers, and celery until meat is brown and vegetables are tender. Drain Kidney Beans, reserving the liquid. Add beans and remaining ingredients. Cover and simmer for 1-2 hours. If desired stir in reserved bean liquid. |
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| Ingredients | | - |  | 2 pounds ground beef |
| - | | 1 cup chopped red onion |
| - | | 1 cup red bell pepper |
| - | | 1 cup sliced celery |
| - | | 2 cans Kidney Beans (15 oz. cans) |
| - | | 2 cans tomatoes (cut up) (16 ounce cans) |
| - | | 1 can tomato paste (6 oz. can) |
| - | | 4 cloves garlic, minced |
| - | | 2 tablespoons chili powder |
| - | | 2 teaspoons salt |
| - | | Cayenne Pepper to taste |
| - | | 1 cup or more of your favorite bbq sauce |
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