Chili

1/4 c Vegetable oil
1 ea Bell Pepper, diced
1 tb Chopped garlic
1/2 c Chili Powder, (or to taste)
2 cn (16 oz ea) Bushs Chili Beans
6 oz Tomato juice
1 ts Salt
1 ts Black pepper
1 ea Lg Yellow Onion, diced
4 ea Celery stalks, chopped
2 lb Ground Chili Meat
1 cn (28 oz) whole tomatoes,crush
2 cn (15 oz ea) dark red kidney
1 qt Water
1 ts White Pepper
1 ts Onion Powder

Heat oil in 8 quart stew pot. Add onion, bell pepper, celery and garlic. Saute 2 to 3 minutes. Add chili meat. Cook over medium heat, stirring often, until meat no longer is pink, about 10 minutes. Drain off excess fat. Add chili powder; stir to mix. Add remaining ingredients. Simmer uncovered about 2 hours, stirring several times while cooking. Best if prepared the day before serving. Freeze leftover chili.

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