Ingredients:
2 lbs lean ground beef
1 (46 oz) can tomato juice
1 (29 oz) can tomato sauce
2 (15 oz) cans kidney beans, drained & rinsed
2 (15 oz) cans pinto beans, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 tsp ground cayenne pepper
1/2 tsp white sugar
1/2 tsp dried oregano
1/2 tsp ground black pepper
1 tsp salt
1 1/2 tsp ground cumin
1/4 cup chili powder
Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, black 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 1 1/2 hours. (If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
