Ingredients

• 3 pounds ground chuck
• 2 (14-ounce) cans kidney beans, liquid reserved
• 2 (14-ounce) cans pinto beans, liquid reserved
• 2 (14-ounce) cans black beans, liquid reserved
• 2 medium onions, diced
• 2 green bell peppers, diced
• 1 bunch celery, thinly sliced
• 2 (4-ounce) cans diced green chilies
• 28-ounce can diced tomatoes
• 14-ounce can diced tomatoes, chili ready
• 2 cups water
• 2 (14 1/2-ounce) cans tomato sauce
• 3 tablespoons chili powder + 1 teaspoon chili powder, divided
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 2 tablespoons cumin
• ¹⁄₂ teaspoon seasoning salt
• 1-2 sliced jalapeños (for spicier chili)
• Optional toppings: shredded cheese, diced green onions, finely diced onions, crackers, sour cream

Directions

In a large pot, cook the ground chuck until no longer pink. Drain excess fat. Add only the liquid from the cans of beans (setting the beans aside).  Then add the onions, peppers, celery, green chilies, diced tomatoes, water, tomato sauce, chili powder, pepper, garlic, cumin, seasoning salt, and jalapeños (if desired). Stir and cook on high for 20 minutes, stirring often. Then reduce to a simmer for 2 hours while stirring occasionally to prevent sticking/burning. After 2 hours of simmering and stirring, stir in all the beans. If too thick, add small amounts of water and simmer another 10-15 minutes. Serve with optional toppings, if desired.