2 pounds lean ground beef
1 (46 fluid ounce) tin tomato juice
1 (29 ounce) tin tomato sauce
1 (15 ounce) tin kidney beans, drained and rinsed
1 (15 ounce) tin pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 t ground cayenne pepper
1/2 t white sugar
1/2 t dried oregano
1/2 t ground black pepper
1 t salt
1 1/2 t ground cumin
1/4 cup chili powder (or less to taste)
Place ground beef in a large, deep skillet. Cook over medium-high
heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef with
all other ingredients.
Bring to a boil, then reduce heat to low. Simmer for 1 1/2
hours.
Serves 9
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