Melt 3 tablespoons shortening, then add and brown 2 pounds of ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add 1 1/2 cups chopped onion, 1/2 cup chopped green pepper, and 3 cups diced celery.
Continue cooking 5 minutes longer.
Stir in 1 can (10 1/2 oz) tomato puree and 2 1/2 cups tomato juice.
Cover and simmer for about 50 minutes.
15 minutes before serving, add 2 1/2 cups #2 red kidney beans, 1 teaspoon chili powder, and salt and pepper to taste. Heat to piping hot.
Blend 2 teaspoons water and 1 teaspoon cornstarch. Gradually stir into hot mixture until thickened.
Garnish with green pepper rings.
Recipe by Mrs. Leo (Zita) Studer; originally published in St. Bernard’s Rosary Altar Society Cookbook.