Fresh Beet Chili

I could have called this recipe
Borscht chili with beans.
It's got all of the ingredients
for making a great tasting borscht.
With the addition of a cup of beans.

Ingredients:
1 tablespoon rendered bacon fat
1 medium yellow onion, diced
1 large stalk celery, chopped
2 cloves garlic, minced
3 cups water
2 cups diced beets
1 cup diced white potato, peeled
15-ounce can stewed tomatoes
2 to 3 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup pinto beans, soaked overnight
2 tablespoons tomato paste

Directions:
Heat bacon fat in large saucepan.
Add onion, celery and garlic; saute 5 minutes.
Stir in water, beets, potato, stewed tomatoes,
chili powder, oregano, basil, pepper and salt;
bring to a simmer. Cook uncovered
over medium heat, stirring occasionally,
until beets and potatoes are tender,
about 30 minutes.
Stir in beans and tomato paste.
Cook 10 to 15 minutes more
over low heat. Remove from heat;
let stand 5 to 10 minutes before serving.