Ingredients

2 pounds of fresh minced beef

1 container of tomato juice

1 can of tomato purée, 29 ounces

1 can of red kidney beans, 15 ounces, with the liquid removed

1 can of pinto beans, 15 ounces, without liquid

1 medium to large onion, diced (approximately 1 1/2 cups)

1/2 cup of chopped celery

1/4 cup of chopped green pepper

1/4 cup of chili powder (use less for a milder chili)

1 teaspoon of ground cumin (add more for a stronger flavor)

1 1/2 teaspoons of garlic powder

1 teaspoon of salt

1/2 teaspoon of ground black pepper

1/2 teaspoon of dried oregano

1/2 teaspoon of sugar

1/8 teaspoon of cayenne pepper

Instructions

In a large skillet, cook the ground beef until browned. Drain the excess grease.

Transfer the cooked meat and all remaining ingredients to a large 6-quart pot.

Cover the pot and simmer the chili on low heat for 1 to 1 1/2 hours, stirring every 15 minutes.

Alternatively, you can cook the chili in a slow cooker on low for 3 to 4 hours.

Serve hot and enjoy!