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    Source of Recipe


    2 lb. ground beef
    1/2 c diced green chilies
    12 oz. can tomato paste
    1/4 c. diced celery (1 stalk)
    2 29-oz cans tomato sauce
    3 medium tomatoes, chopped
    29 oz can kidney beans (with liquid)
    3 T chili powder
    2 t ground cumin seed
    29 oz. can pinto beans (with liquid)
    2 t salt
    1 c diced onion (1 medium onion)
    2 c water
    1 1/2 t black pepper

    Brown the ground beef in a skillet over medium heat; drain off fat.

    Using a fork, crumble the beef into pea-sized pieces.

    In a large pot, combine the beef with all the remaining ingredients.
    Bring to a simmer over low heat. Cook, stirring every 15 minutes,
    for 2 to 3 hours.




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