Wndy's Chili by
Jamieledison
Ingredients
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
Instructions
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.