Ingredients

• My Best Chili - Crystal Johnson
• Ingredients
• 2 Pound lean ground beef
• 35 fluid ounces canned tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can dark red kidney beans, drained
• 2 (15 ounce) cans black beans, drained
• 1 1/2 Cup chopped onion
• 2 cloves garlic, minced
• 1/4 Cup chopped green bell pepper
• 1/8 Teaspoon ground cayenne pepper
• 1/8 Teaspoon ground chipolte pepper
• 1/2 Teaspoon white sugar
• 1/2 Teaspoon dried oregano
• 1/2 Teaspoon ground black pepper
• 1 Teaspoon ground Italian seasoning
• 1 Teaspoon salt
• 1 1/2 Teaspoon ground cumin
• 1/4 Cup chili powder

Directions

• Directions
• 1. Place chopped onion and ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
• 2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, black beans, bell pepper, cayenne pepper, chipotle pepper, sugar, oregano, Italian seasoning, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.
• (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Photos