Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato puree
1 (15-ounce) can red beans, drained
1 (15-ounce) can pinto beans, drained
1 large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (you may want to use less, as some people find this is too much)
1 teaspoon cumin
1½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon oregano
½ teaspoon sugar
⅛ teaspoon cayenne pepper
Instructions:
Stovetop Directions:
In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 6-quart pot. Cover the pot; let it simmer for 1 to 1½ hours, stirring every 15 minutes.
Slow cooker Directions:
In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a slow cooker, turn on low and cook for 4 hours.