That Restaurant Chili :) - cooking recipe

Ingredients

2 lbs ground beef
1 (29 ounce) can tomato juice
1 (29 ounce) can crushed tomatoes
1 (29 ounce) can dark red kidney beans
1 (29 ounce) can pinto beans, drained
1 large onion, chopped (about 1 1/2 cups)
1/2 cup celery (diced)
1/4 cup green bell pepper (diced)
1/4 cup chili powder (you may want to use less, as some people find this is too much)
1 teaspoon cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
1 (15 ounce) can green chilies
1 (29 ounce) can petite tomatoes
4 (15 ounce) cans rotel

Preparation

Brown the ground beef in a skillet over medium heat; drain off fat.
Using a fork, crumble the beef into pea size pieces.
In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat. Cook, stirring every so often, for 2-3 hours.
For spicier chili, add 1/2 teaspoons more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne. (We like it hot, so I added 5-6 jalepeno peppers.
Leftovers can be frozen for several months.