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  2 pounds ground beef (lean)
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced celery
2 (15 oz.) cans (about 4 c.) kidney beans
2 (16 oz.) cans (4 c.) tomatoes -- cut up
1 (6 oz.) can tomato paste
2 cloves garlic -- minced
1/2 tablespoon chili powder
2 teaspoons salt
  In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid.


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