Categories: Crock Pot /, Soup /

Ingredients

• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato puree
• 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

1. In a large skillet, brown the ground beef.

2. Drain off the fat.

3. Put the beef and the remaining ingredients in a 6-quart pot.

4. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

5. You can also cook this in a slow cooker on low for 3 to 4 hours.

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