Serves 8

This is our grandmother’s recipe, Ione Teeter Holm. She used to cook up a huge pot of these beans for the hungry cowboys on round-ups at the Circle H Ranch up on Mines Road. Before they moved to the hills, she would cook it up at home on Stanley Boulevard, wrap it up, along with a big green salad, some french bread, and her famous huge chocolate cake, and drive the 15 miles up the hill to the ranch. Anyone can have a successful pot of chili beans with this recipe. Now giddy-up!

INGREDIENTS:

• 1½  pounds ground beef
• 1 bell pepper, diced
• 1 large onion, diced
• 2 or 3 stalks celery, diced
• 2 (28-ounce) cans kidney beans
• 1-quart stewed tomatoes
• 1 teaspoon salt
• ¼ teaspoon pepper
• Dash chili powder (optional)

INSTRUCTIONS:

In a large skillet over medium heat, brown the beef, bell pepper, onion, and celery. Transfer the beef and sautéed vegetables into a large pot. Add the kidney beans and tomatoes, and season to taste with salt, pepper, and chili powder. Simmer for 2 to 3 hours or until the beans are cooked and the flavors have melded.