Ingredients:
\n\u00b0 2 pounds beef fresh ground<\/p>\n
\u00b0 1 liter tomato juice 1 (29 oz) \u2026<\/p>\n
\u00b0 1 can tomato (15 ounces)<\/p>\n
\u00b0 can red kidney beans, drained 1 (15 ounce)<\/p>\n
\u00b0 can beans, drainer 1<\/p>\n
\u00b0 1 onion, chop (about 1 1\/2 cups)<\/p>\n
\u00b0 1\/2 cup celery cut into cubes<\/p>\n
\u00b0 1\/4 cup green pepper, cut into cubes<\/p>\n
\u00b0 1\/4 cup chili powder (use less for mild chili)<\/p>\n
\u00b0 1 teaspoon ground cumin (use more for true flavor)<\/p>\n
\u00b0 1 1\/2 teaspoon garlic powder<\/p>\n
\u00b0 1 teaspoon salt<\/p>\n
\u00b0 1\/2 teaspoon ground black pepper<\/p>\n
\u00b0 1\/2 teaspoon dried oregano<\/p>\n
\u00b0 1\/2 teaspoon sugar<\/p>\n
\u00b0 1\/8 teaspoon cayenne pepper<\/p>\n
Instructions:
\ncontinued on next page<\/p>\n
In a large skillet, brown the minced meat. Filter the fat.<\/p>\n
Place the beef and remaining ingredients in a 6-quart saucepan.<\/p>\n
Cover the pot and allow the chilies to simmer for 1 to 1\u00bd hours, stirring every 15 minutes.<\/p>\n
Enjoy!<\/p>\n\n