This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.

Yield: 10 servings
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  • 2 pound(s) lean ground beef
  • 1 can(s) tomato juice (46 oz)
  • 1 can(s) tomato sauce (29 oz)
  • 1 can(s) red kidney beans rinsed and drained
  • 1 can(s) pinto beans rinsed and drained
  • 1-1/2 cup(s) onion chopped
  • 1/4 cup(s) green bell pepper chopped
  • 1/8 ground red pepper
  • 1/2 teaspoon(s) granulated sugar
  • 1/2 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) ground black pepper
  • 1 teaspoon(s) salt
  • 1-1/2 teaspoon(s) ground cumin
  • 1/4 cup(s) chili powder


  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble.
  2. In a large pot over high heat combine the ground beef and remaining ingredients. Bring to a boil, then reduce heat to low. Simmer for 90 minutes. (Note: If using a slow cooker, set on low, add ingredients and cook for 8 to 10 hours.)
  3. Serves 10
December 2012

This recipe is a personal recipe added by naughtymax and has not been tested or endorsed by MyRecipes.

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