Ingredients
5 pounds ground beef3 large onions, chopped5 celery ribs, chopped2 cans (28 ounces each) diced tomatoes, undrained2 cans (16 ounces each) kidney beans, rinsed and drained1 can (28 ounces) pork and beans2 cans (10-3/4 ounces each) condensed tomato soup, undiluted2-2/3 cups water1/4 cup chili powder3 teaspoons salt2 teaspoons garlic powder2 teaspoons seasoned salt2 teaspoons pepper1 teaspoon ground cumin1 teaspoon each dried thyme, oregano and rosemary, crushed1/2 teaspoon cayenne pepper
Preparation
In a large stockpot, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired thickness is achieved.
