1-2 lb. ground beek
1 tap onion (dried or fresh)
2 (15 1/2 oz.) cans of kidney beans
1 quart of tomato juice (not paste or stewed tomato)
1-1 1/2 cups water
1 tsp cayenne red pepper (or to taste)
2 tsp chili powder (or to taste)
half stick of celery, chopped
1 3/4 lb. ground beef. Break it up and put on to simmer.
Put 1 tsp of dried or fresh onion while simmering.
Simmer and cook to slight browning color of meat. Break meat apart with spoon. Drain grease out of pan. Put cans of kidney beans and its juice in with the meat. Pour 1 quart of tomato juice into pan. Dilute the tomato juice with about 1 -1 1/2 cups water. Put 1 tsp. of cayenne red pepper and 2 tsp. of chili powder in. Stir it in well. Chop up a half stick of celery and put in pot. Check every so often and stir. Once it starts boiling, put on lower setting (simmer). Let simmer and cook for about 2 hours.
We like to put some grated cheese and butter on ours and serve it with bread or home made scones.