2 lb ground beef
1 qt tomato juice
28 oz tomato puree
15 oz red beans; drained
15 oz 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
1 tsp cumin
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp oregano
1/2 tsp sugar
1/8 tsp cayenne pepper

1. In a skillet, brown the ground beef; drain.

2. Put the drained beef and the remaining ingredients in a 6-quart pot.

3. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

You can also put this in the crock pot on low for 3 to 4 hours while the chili simmers.