500g Lean Ground Beef
2 cans large Red Kidney Beans
1 can medium Pork and Beans
1 can small Kernel Corn
2 stalks Celery - Diced
1/2 medium Onion - Diced
2 cups Sliced Mushrooms
1 can large Spaghetti Sauce
1/2tsp Sea Sal
1/2tsp Black Pepper
1/4tsp Cayenne Pepper (Or to taste)
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Sun-dried Tomato Flakes
1/2tsp Parsley Flakes
Pour Kidney Beans, Baked Beans, Corn and Spaghetti Sauce into a large pot, Stir over medium heat until beginning stages of boiling.
Add half of each of the spices to the sauce.
NOTE - Stir frequently or bottom of sauce will scorch.
Fry the Lean Ground Beef in a large skillet.
Add the diced celery and onion ... continue to fry over medium heat.
Add half of each spice to the meat mixture.
Once the onions and celery begin to soften, add the mushrooms.
Simmer about 5 minutes - Uncovered.
Once the sauce has begun to bubble around the edges, turn down to low.
Drain the meat of any residual grease
TIP - Keep an old spaghetti can in the freezer to avoid foul smell of grease as you drain your food from the excess fat
Pour meat mixture into sauce pot.
Stir well ... cover and simmer over low heat for 2 hours.
Stir frequently to insure no scorching.