Fully Loaded Chili
by Alice Nulle

1 pound lean ground beef
1 medium onion, chopped,
1 cup celery, chopped
1 medium green pepper, chopped
1 3/4 cups water
2 cans (8 ounces each) tomato sauce
1 large can diced tomatoes
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 tablespoon baking cocoa
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

In a dutch oven over medium heat, cook the beef, onion, and pepper until meat is no longer pink; add seasonings.  Bring to a boil, reduce heat, cover and simmer for 30 minutes or longer.

Garnishes:

1/2 cup reduced fat sour cream
1/2 cup crushed baked tortilla chip scoops
1/2 cup shredded reduced fat cheddar cheese