Chili - cooking recipe

Ingredients

1 green pepper, chopped
4 stalks celery, sliced
1 (32 oz.) can tomato puree
1 (16 oz.) can stewed tomatoes
2 tsp. chili powder
1 (16 oz.) can red kidney beans or Campbell's beans
1 qt. V-8 juice or tomato juice
1 onion, chopped
1 1/2 lb. ground chuck
1 (6 oz.) can tomato paste
salt and pepper to taste

Preparation

Saute vegetables in a small amount of vegetable oil in a large saucepan.
Add ground chuck and brown; drain.
Add tomato puree, paste and stewed tomatoes, salt, pepper and chili powder. Mix together, then add the juice.
Simmer over low heat for at least an hour, but it can simmer for a few hours, depending on the thickness wanted.
About 1/2 hour before serving, add beans and let heat through.
Taste and adjust seasonings as needed.
This chili is even better the next day.