2 pounds ground beef
1 quart tomato juice
1 (29oz.) can tomato puree
1 (15oz.) can kidney beans, drained
1 (15oz.) can pinto beans, drained
1 medium onion, finely diced
1/2 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup chili powder
1 teaspoon cumin
1 & 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

2 pounds ground beef 1 quart tomato juice 1 (29oz.) can tomato puree 1 (15oz.) can kidney beans, drained 1 (15oz.) can pinto beans, drained 1 medium onion, finely diced 1/2 cup celery, diced 1/4 cup green bell pepper, diced 1/4 cup chili powder 1 teaspoon cumin 1 & 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon oregano 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper

In a large skillet, brown ground beef, drain fat. Put beef and remaining ingredients into large pot. Cover and simmer 1 & 1/2 hours, stirring every 15 minutes. You can also cook in a slow cooker (crockpot) on low for 3-4 hours.