Ingredients:
-2 pounds ground beef
-1 quart (29 ounces) tomato juice
-1 can (15 ounces) tomato puree
-1 can (16 ounces) kidney beans, drained
-1 can (16 ounces) pinto beans, drained
-1 1/2 cups onion, chopped
-1/2 cup celery, chopped
-1/4 cup green pepper, chopped
-1/4 cup chili powder
-1 tsp. cumon
-1 1/2 tsp. garlic powder
-1 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. oregano
-1/2 tsp. sugar
-1/8 tsp. cayenne pepper
Method:
In a large skillet brown the ground beef and drain off fat. Put the beef and all remaining ingredients, excluding beans, in a 6 quart pot and simmer on medium low for 1-1.5 hours stirring every 15 minutes. Add the beans at the last 30 minutes of cooking time. If using a slow cooker, set to high setting for 4-5 hours.
Yields 6-8 servings
