Monday, August 11, 2008

Homemade Chili

This is a really good chili recipe! I found it on a few years ago. I love to serve this chili in bread bowls. It makes a lot so I usually use the leftovers to make Navajo tacos.

2 lbs. lean ground beef
1 (46 ounce) can tomato juice
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 tsp. ground cayenne pepper
1/2 tsp. white sugar
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1 tsp. salt
1 1/2 tsp. ground cumin
1/4 cup chili powder

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, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.
If using a slow cooker, set on low, add ingredients (cook, drain, and crumble ground beef before adding) and cook for 8 to 10 hours.