Chili con Carne II: Flatlander

1 kg lean ground beef
1 can tomato juice
1 can tomato puree
1 ½ cups chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chili powder
2 tsp ground cumin
1 ½ tspgarlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp dried oregano
½ tsp white sugar
⅛ tsp ground cayenne pepper
2 cups canned red beans, drained and rinsed

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 ½ hours, stirring occasionally.