Home Style Chili

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 cup sliced celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (28-ounce) can whole tomatoes, undrained, cut up
• 1 (6-ounce) can tomato paste
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 (15-ounce) cans light or dark red kidney beans, drained, rinsed.

In a large saucepan or Dutch oven, brown ground beef and onion; drain. Add celery, bell peppers, tomatoes with their liquid, tomato paste, garlic, salt, chili powder, cumin, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add kidney beans; simmer until thoroughly heated. Slow-cooker method: Brown ground beef and onion in skillet; drain. Combine beef-onion mixture, celery, bell peppers, tomatoes with their liquid, tomato paste, garlic, salt, chili powder, cumin, cayenne, pepper and kidney beans in slow cooker. Cover and cook on High setting for 3 to 4 hours.