Ingredients
1 medium green pepper, chopped2 medium onions, chopped1/2 cup chopped celery1 tablespoon vegetable oil2 pounds ground beef2 cans (28 ounces each) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 cup water2 tablespoons Worcestershire sauce1 to 2 tablespoons chili powder1 teaspoon garlic powder1 teaspoon dried oregano1 teaspoon salt1/2 teaspoon pepper2 cans (16 ounces each) kidney beans, rinsed and drainedTortilla chips, optional
Preparation
In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
