Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Directions:
Brown the Beef:
In a large skillet, brown the ground beef. Drain off the fat.
Combine Ingredients:
In a 6-quart pot, combine the browned beef with all the remaining ingredients.
Simmer:
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Alternatively, you can cook it in a slow cooker on low for 3 to 4 hours.
Prep Time: 15 minutes | Cooking Time: 1.5 hours | Total Time: 1 hour 45 minutes | Kcal: 300 kcal per serving | Servings: 8 servings