2 pounds ground beef
3 cups full fat sour cream
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can whole peeled tomatoes, drained
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomato sauce
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can tomato paste
1 (8 ounce) can tomato sauce
8 cups water
3 bay leaves
1 laden stalk celery, thinly sliced
1 stalk green bell pepper, sliced
1 teaspoon chili powder
1/2 teaspoon hot pepper sauce
2 teaspoons garlic powder
1/2 teaspoon salt
ground black pepper to taste
Ground beef: In a large pot over medium heat, cook and stir 1 cup of the beef and 1/2 cup of water until brown; drain excess fat. Stir in tomato paste, tomato sauce, and taco seasoning. Stir in tomato paste, tomato paste, and tomato paste. Bring to a boil. Reduce heat, cover, and simmer 40 minutes, or until beans are tender.
Meanwhile, in a large pot over medium heat, stir in tomato sauce, tomato paste, tomato sauce, and tomato paste. Cover, and simmer 20 minutes. Stir in tomato sauce, and simmer 5 minutes. Stir in beans, and simmer 5 minutes.
Meanwhile, heat remaining 1 cup of water in a large pot over medium heat. Saute onion and garlic until tender, 5 minutes. Stir in tomato sauce, and simmer for 2 minutes.
Serve hot, and garnish with pepper flakes.