Lots-a-bean chili

• (10 ounce) can red kidney beans, with juice↗1
• (10 ounce) can white kidney beans, drained↗1
• (10 ounce) can lentils, drained↗1
• (10 ounce) can black beans, with juice↗1
• (10 ounce) can baked beans1
• (10 ounce) can chickpeas (aka garbonzo's)↗1
• (10 ounce) can romano beans↗1
• large green peppers, chopped↗2
• large cooking onions, chopped↗2
• cloves garlic, crushed↗2
• celery ribs, finely chopped↗2
• large carrots, sliced then halved again↗2
• (16 ounce) cans crushed tomatoes, with juice↗2
• (4 ounce) can tomato paste↗1
• lbs ground beef (can use ground venison)↗2
• tablespoons chili powder↗5
• tablespoon paprika↗1
• tablespoon onion powder↗1
• tablespoon black pepper↗1
• teaspoon salt↗1
• teaspoon oregano↗1⁄2
• dash cumin (optional)↗1
• cayenne pepper or hot pepper, all to your liking (For fairly mild I add just 2 drops of tabasco, a dash of cayene and one small chopped chili pepper,) (optional)↗

Step-by-step instructions

1. 1

   Fry ground beef until browned in large stockpot, Add garlic and onion, saute over medium heat for 5 min stirring now and then Add celery, green pepper and carrots and saute 5 minutes.

2. 2

   add beans, tomatoes, paste and spices, hot peppers if desired.

3. 3

   bring to a boil and simmer covered on low heat for 3-4 hours until thickend.

4. 4

   Sometimes I can only get kidney beans in 14 oz cans, that is no big deal just add them and if you cant find one kind just substitue with one of the others.

5. 5

   I have also thrown leftover green beans in too.