Saturday, January 16, 2010


I will type the recipe as I made it this time, but know, you can do a lot of changes with this and make it your own.


2 pounds lean ground beef
24 oz. tomato juice
29 oz. can tomato sauce
15 oz. can diced tomatoes (with liquid)
15 oz. can kidney beans, drained and rinsed
15 oz. can pinto beans, drained and rinsed
2 onions, chopped
1 green bell pepper, chopped
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1-1/2 teaspoons ground cumin
1/4 cup chili powder

Place ground beef in a large skillet.  Cook over medium-high heat until no longer pink, crumbling as it cooks.  Drain off any fat.  In a crock pot, combine ground beef, tomato juice, tomato sauce, diced tomatoes, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder.  Mix well.  Cook on low for 10-12 hours.  Top a bowlful with sour cream, cilantro, green onions, cheese, crackers, or whatever your heart desires.

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