Servings: 20 servings (5 quarts)
2-1/2 pounds ground beef 2 cups chopped onion 1 cup chopped celery 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon pepper 1 can (4 ounces) chopped green chiles 1 garlic clove, minced 1 can (46 ounces) tomato juice 4 cups V8 juice 1 can (28 ounces) diced tomatoes, undrained 2 cans (16 ounces each) kidney beans, rinsed and drained 2 cans (16 ounces each) pink beans or pinto beans, rinsed and drained Optional: Sour cream, cubed avocado, shredded cheddar cheese and sliced jalapeno pepper
