Chili Con Carne - cooking recipe

Ingredients

2 qt. water
4 lb. ground chuck, finely crumbled
2 c. chopped onion
1 tsp. each: chili powder, oregano, cumin and red pepper flakes
1 qt. Vegamatoe juice
1 Tbsp. salt or to taste
2 c. chopped celery
2 c. chopped green pepper
2 (12 oz.) cans Spanish rice, drained
1 large can kidney beans, drained

Preparation

Heat water in a large pan; when boiling, add crumbled meat. Cover and cook 2 to 8 minutes, stirring occasionally, until meat is cooked.
Turn to low; skim off meat residue until clear.
Do not drain.