1/4 cup olive oil
2 tablespoons garlic — minced
1 cup onion — minced
3/4 cup scallions — minced
2 cups celery — minced
1 tablespoon parsley — minced
2 pounds ground round
3/4 cup tomato paste
16 ounces tomato sauce
5 cups water — hot
1/3 cup hot chile powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cooked kidney beans — drained
1 cup jack cheese — grated
HEAT OLIVE OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME ADD GARLIC, ONIONS, CELERY, AND PARSLEY HEAT AND STIR FOR 5-6 MINUTES ADD GROUND BEEF, HEAT AND STIR UNTIL BROWNED DRAIN WELL, RESERVING PAN DRIPPINGS ADD 1/4 CUP RESERVED DRIPPINGS BACK INTO MEAT MIXTURE AND DISCARD THE REST ADD TOMATO PASTE, TOMATO SAUCE, WATER, CHILE POWDER, SALT, AND PEPPER BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES ADD BEANS AND SIMMER FOR 10-15 MINUTES, UNTIL HEATED THROUGH SERVE HOT, GARNISHED WITH GRATED JACK CHEESE