Sunday, October 18, 2009

Football Chili

3 pounds lean ground beef
1 (46 fluid ounce) can V8 juice
1 (15 ounce) can stewed tomatoes
1 (15 ounce) can stewed tomatoes with mild chilis
2 (15 ounce) can kidney beans, drained and rinsed
2 (15 ounce) can pinto beans, drained and rinsed
2 chopped onion
2 chopped garlic cloves
1 chopped green bell pepper
¼ tsp ground cayenne pepper
1 tsp white sugar
1 tsp dried oregano
1 tsp ground black pepper
2 tsps salt
3 tsps ground cumin
¼ cup chili powder

Brown beef along with onions and garlic then drain.

In a large pot over high heat combine the ground beef, V8 juice, tomatoes, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1½ hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

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