Ingredients:

1-¼ to 1-½ lbs. of 80% lean ground beef
One medium onion, chopped
One cup celery, diced
Two 14-½ oz. cans diced tomatoes
One 14-½ oz. can Swanson Beef Broth
One 6 oz. can tomato paste
One 14-½ oz. can dark red kidney beans, drained & rinsed
Two 4 oz. cans green chilies
One medium sweet red bell pepper, seeded & chopped
One Tbs. Franks Original Hot Sauce
One Tbs. chili powder
One Tbs. paprika
One Tbs. ground cumin
One Tbs. salt
One Tbs. sugar
Two tsp. granulated garlic
One Tbs. prepared horseradish

Preparation:

On the previous day (or at least 4 hours beforehand), place the drained & rinsed kidney beans in a bowl. Add the green chilies, hot sauce, chili powder, paprika, cumin, salt, sugar and granulated garlic. Stir thoroughly, cover and place in refrigerator to marinate. Brown the ground beef and chopped onion in your soup pot over medium heat until the beef is no longer pink. Add the diced celery, diced tomatoes, chopped sweet red bell pepper, beef broth and tomato paste. Stir. Add the marinated kidney bean mixture, stir well and bring to a boil. Reduce heat to a low simmer. Cover and simmer slowly for two hours, stirring occasionally. Stir in the tablespoon of prepared horseradish just before serving. Top with grated cheese, sour cream or chopped onion, if desired. Makes about 2 ½ quarts.