Chili

By carvalhohm2

Ingredients

• 2 lbs. ground beef
• 2 medium onions, chopped
• 2-3 cloves garlic, minced or pressed
• 1-2 green peppers, chopped (if small use 2)
• 2 stalks of celery, chopped
• 2 - 15 oz. cans chili beans
• 1 - 15 oz. can dark red kidney beans (drained and rinsed)
• 1 - 15 oz. can light red kidney beans (drained and rinsed)
• 2 - 14.5 oz. cans diced tomatoes (or 1 can Ro-Tel with green chiles and one can regular)
• 1 1/2 Tbsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. pepper
• salt to taste **
• 1 - 46 oz. can of V-8 juice (can use tomato juice)

Preparation

Step 1

1) In a large dutch oven or soup pot, brown ground beef and drain.

2) Add onions, garlic, celery, green pepper and spices.

3) Fry together for another 10-15 min.

4) Add tomatoes and beans, then fill pot to top with V-8 juice (or to the desired consistency).

5) Simmer over medium or medium low heat for at least an hour. I usually simmer mine until the beans begin to burst.

This tastes even better the next day so a big batch is the way to go! It also freezes well, so is great to have on hand for a quick supper or lunch you can bring to work.