A simple ground beef chili that turns out quite nicely.
2 pounds lean ground beef
1 liter tomato juice
1 (680ml) can tomato sauce
1 (540ml) can red kidney beans, drained
1 (540ml) can pinto beans, drained
1 (150ml) can tomato paste
1 medium-large onion, chopped (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
green bell pepper, diced (about 1/2 cup)
1 cup sliced brown mushrooms, diced
1/4 cup chili powder
1 Tbsp tex-mex seasoning
2 teaspoon ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Brown the ground beef in a large skillet, drain off the fat.
Put the beef and vegetables in a 6-quart pot and cook until vegetables soften. Add mushrooms and spices, mixing well. Continue to cook until well coated and the spices have worked into the ingredients.
Add tomato juice, sauce, and paste then let simmer for thirty minutes adding the beans at the end.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes or so.
A simple chili that tastes better a day or two after you make it. Serve with all the usual chili fixings, AWESOME for chili dogs!
You can also brown the meat and then toss everything in a slow cooker for 3 to 4 hours on low.