Not too spicey but thick and full of Mexican flavors, my family and friends love it. I also make it with ground turkey or deer meat mixed with ground beef for my husbands friends. Serving with bowls on the side of diced jalapeno peppers and hot sauce for the heat lovers allows people like me that can't take spice to eat this. Enjoy
1In a very large pot, brown onion, garlic on low heat until slightly tender and add all the chopped vegetables and oregano stir and continue browning on low heat, add the meat and brown. When meat has lost pinkness add stewed tomatoes, tomato sauce, chilli sauce, chilli powder, cayene pepper, cumin tobasco sauce( the Mexican ingrediants i.e. cumin, chilli powder, cayene pepper, tabasco sauce is all to your taste. I can't take too much spice but I admit I add lots of cumin and taste it until I get the flavor I want)Mix in the beans last and stir throughly and simmer on low for at least 2 or 3 hours taste celery and carrots for doneness and then it's ready.