Four Bean Chili

I love chili, and every chili recipe is a little different. I also love different beans and a lot of veggies in my chili. I love this chili over rice, on nachos, hotdogs or just by itself. This chili taste even better the next day! — Nov 16, 2004

2 lbs	lean ground beef or lean ground turkey
1 (29 ounces) can	diced tomatoes
1 (15 ounces) can	kidney beans
1 (15 ounces) can	red beans
1 (15 ounces) can	canned pinto beans
1 (15 ounces) can	canned black beans
1 (4 ounces) can diced	canned chili peppers
4 small	jalapeno peppers
1 (8 ounces) can	tomato sauce
1 large	onions
1 stalk	celery
2 large diced	bell peppers
2 teaspoons	cumin powder
3 tablespoons	chili powder
2 teaspoons	black pepper
3 teaspoons	salt

12 servings

1.	Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
2.	In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
3.	Cook, stirring every 15 min for 2 1/2 hours.
4.	*Notes-top chili with cheese, onions and sour cream.
5.	for less heat omit jalapeno peppers.
6.	All ingredients can be put in a crock pot and cooked throughout the day.

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