Recipe: Nana's Ketchup Tex-Mex Chili for Janie/Ohio

Nana's Ketchup Tex-Mex Chili
Source: Homeschoolzone.com

2 lbs. ground beef, browned
1 (28 oz.) can crushed tomatoes
6 cloves garlic, thinly sliced
1 med to large Spanish onion, small dice
2 med to small green bell peppers, small dice
2 ribs celery, small dice
12 oz. tomato ketchup (catsup)
Note from the recipe source: don't laugh at the spelling or the use of this ingredient; this has been the missing secret ingredient. guarded by Tex-Mex range cooks for years
3/4 tsp. chili seasoning
2 cups water to start
(you may choose to add more as you cook down so the chili won't be too thick)
1 tsp. salt
cracked black pepper to taste
45 oz. canned or pre-cooked kidney beans

What you do: cook the beef in a large saucepot to brown. Add all other raw ingredients except beans. Bring to boil, turn to simmer approximately 45 minutes cooking time so all flavors are extracted from veggies. Add the beans, juice and all, return to boil. You may now serve, cool and store for another time.