Mexico Chili - cooking recipe

Ingredients

2 lb. coarsely ground chili meat
2 stalks celery, cut fine
1 large onion, chopped fine
2 to 3 cloves garlic, chopped
2 Tbsp. oregano
1 1/2 Tbsp. comino seed
1 Tbsp. chili powder
1/2 Tbsp. crushed red chilies (Mohrw Brand Rechili Peppers)
1 qt. tomato juice
2 c. water
salt
pepper

Preparation

Place chili meat in a large frying pan or heavy kettle.
Keep flame low and sear meat slowly, until juices appear.
Add garlic, onion, celery, comino seed and chili powder.
Continue to cook for about 15 minutes.
Turn meat slowly.
Put in a large kettle.
Add tomato juice, red chili, oregano, water and salt and pepper to taste.
Let come to a boil.
Cut heat down to a simmer and cook until meat is tender, approximately 2 to 3 hours.