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 (adjust for preferred spice level)
1 teaspoon ground cumin (increase for enhanced 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
Instructions:
In a large skillet, brown the ground beef and drain off the fat.
Transfer the browned beef and all remaining ingredients into a 6-quart pot.
Cover the pot and allow the chili to simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Alternatively, you can use a slow cooker on low for 3 to 4 hours for a convenient cooking method.
