Wendy's Chili

Ingredients:

*2 lb ground beef
*One 29-ounce can tomato sauce
*One 29-ounce can kidney beans (with liquid)
*One 29-ounce can pinto beans (with liquid)
*1 c diced onion (1 medium onion)
*1/2 c diced green chili (2 chilies)
*1/4 c diced celery (1 stalk)
*3 md tomatoes, chopped
*2 ts cumin powder
*3 tb chili powder
*1 1/2 ts black pepper
*2 ts salt
*2 c water

Directions:
Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.

Leftovers can be frozen for several months.