Italian Chili by Gloria Flentje

Italian Chili by Gloria Flentje

2 lbs. Ground Beef or Ground Italian Sausage (I do a lb of each)
1 Onion, chopped
½ Green pepper, chopped (I use a whole)
1 Clove garlic, minced
½ Large bunch celery, including as many leaves as possible
1 Can (8 oz.) mushroom stems and pieces
1 Can (46 oz.) tomato juice
1 Can (28 oz.) crushed tomatoes
1 Pkg. (3 ½ oz. or more) sliced pepperoni (I use more)
1 Can (15 oz.) Garbanzo beans/Chick Peas (I use 2 cans bc we love these beans)
1 Tablespoon dried Oregano
1 Tablespoon dried Sweet Basil
¼ to ½ teaspoon hot pepper flakes

In 6-quart kettle, cook together ground beef, onion, green pepper and garlic until meat is no longer pink. Add chopped celery and sauté mixture until celery begins to be translucent. Salt and pepper to taste. Add remaining ingredients and simmer, stirring occasionally, until everything is tender and tasty, about 20 minutes. Makes 15 to 20 servings. May be made in advance, refrigerated and reheated. May also be frozen.