ADVERTISEMENT
Ingredients:
– 2 pounds of ground beef
– 1 quart of tomato juice
– 1 (29-ounce) can of tomato purée
– 1 (15-ounce) can of red kidney beans, drained
– 1 (15-ounce) can of pinto beans, drained
– 1 medium-large onion, chopped (about 1 1/2 cups)
– 1/2 cup of diced celery
– 1/4 cup of diced green bell pepper
– 1/4 cup of chili powder (reduce for milder chili)
– 1 teaspoon of ground cumin (increase for more robust flavor)
– 1 1/2 teaspoons of garlic powder
– 1 teaspoon of salt
– 1/2 teaspoon of ground black pepper
– 1/2 teaspoon of dried oregano
– 1/2 teaspoon of sugar
– 1/8 teaspoon of cayenne pepper
Directions:
– In a big skillet, brown the ground beef over medium heat.
– Once the beef is nicely browned, take it out of the skillet and get rid of any extra fat.
– Put the beef in a 6-quart pot and add all the other ingredients.
– Cover the pot and let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes
ADVERTISEMENT
