My Chili

Brown ground beef in large 4-quart pan in sausage drippings over medium heat.

Pulverize with large fork tines.

Add chili powder and onions.

Run 2 cans red or kidney beans beans through blender while adding pickle juice and 1 cup tomato juice.

Add to pot along with 2 cans whole kidney beans, garlic powder, celery salt, ground mustard, ground oregano, red pepper, sage and 2 cups tomato juice.

While stirring, add soy sauce and cumin.

While stirring to keep from sticking (over medium heat), bring to boil and remove from heat.

Add additional celery salt and plain or garlic salt, if desired.

Serves 4 to 6.