Categories: Soup

Ingredients

• 2 tbsp olive oil
• 2 lbs. ground beef
• 1 cup chopped onion
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 3 (14.5 oz) cans stewed tomatoes
• 10 oz. can diced tomatoes with green chiles
• 15 oz. can tomato sauce
• 1 cup water
• 2 packages chili seasoning
• 16 oz. can kidney beans, undrained
• 16 oz. can pinto beans, undrained
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tbsp white vinegar

Directions

1. Heat oil in a large pot over medium-high heat. Press beef into pot to form 1 large patty, then let bottom brown, 8-10 minutes. Break up beef into crumbles; cook until no longer pink, about 5 minutes more. Drain grease.

2. Stir in onion, celery, and bell pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, tomato sauce, and water. Stir in chili seasoning.

3. Stir in kidney and pinto beans, sprinkle with salt and pepper, and bring to a boil. Reduce heat to low and simmer 1 hour. Stir in vinegar.

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