1 1/2 lbs ground beef

2 tablespoons olive oil

1 medium onion, chopped

2 ribs celery, chopped

1 medium green pepper, chopped

several slices canned jalapeno OR 1 fresh jalapeno, chopped

2 cloves garlic, minced

2 canned cherry peppers, chopped

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon paprika

2 teaspoons black pepper

2 teaspoons oregano

1 tablespoon brown sugar

several squirts red wine vinegar

Salt to taste

3 15 oz cans dark red kidney beans, do not drain

1 46 oz can tomato juice



Heat olive oil in large kettle.  Add chopped onion, celery, and peppers.   Cook until starting to soften.  Add garlic, chili powder, cumin,  paprika, pepper, oregano, and salt.  Cook until meat is no longer pink.   Add brown sugar, vinegar, and kidney beans.  Stir and bring to simmer.  Add tomato juice.  Return to a simmer, taste, and add more seasonings if needed.