Chili

Oil, for frying
3/4 cup celery, chopped
1 cup green bell pepper, chopped
1 can black beans
1 can pinto beans
1 large can crushed tomatoes
1 can corn
1 1/2 tablespoons cumin powder
Salt, to taste
Some Tabasco green pepper sauce

Fry chopped celery and bell pepper in a large pot in some oil. Add all the other ingredients. Cook all of the ingredients until the mixture bubbles; then let simmer for 10 minutes. Put chili in the refrigerator (it tastes better after a few hours).
When ready, reheat the chili.

Serve with Fritos chips and optional cheddar cheese.