2 lbs fresh ground beef
1 qt tomato juice
1 15 oz. can tomato purée
1 15 oz. can red kidney beans, drained
1 can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 C)
1/2 C diced celery
1/4 C diced green bell pepper
1/4 C chili powder (use less for milder chili or more for hotter)
1 tsp ground cumin (use more for real flavor)
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp sugar
1/8 tsp cayenne pepper
In a large skillet, brown the ground beef. Drain off the fat.
Put the beef and the remaining ingredients in a 6-quart pot.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
For better flavor, cook chili in a crock pot, on low, for 6-8 hours.