This is my go to recipe for Chili.  Particularly a hit on Halloween, served with the Absolute Mexican Cornbread, this chili is made for a party.  Feel free to keep it mild or spice it up.

 Ingredients

• 2 lbs ground beef

• 1 quart tomato juice

• 1 (29 oz) can tomato puree

• 1 (15 oz) can red kindney beans, drained

• 1 (15 oz) oz can pinto beans, drained

• 1 med-large onion, chopped (about 1 1/2 cup)

• 1/2 cup diced celery

• 1/4 chili powder (use less for milder chili)

• 1 tsp ground cumin (use more for real flavor)

• 1 1/2 tsp garlic powder

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp dried oregano

• 1/2 tsp sugar

• 1/8 tsp cayenne pepper

Directions

• In a large skillet, brown the ground beef.  Drain the fat and put the beef and the remaining ingredients in a 6-quart pot.

• Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.  You can also cook this in a slow cooker on low for 3 to 4 hours.

 Serve with avocado, cheese and sour cream.