- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 2 cups chopped onion
- 1/4 cup chili powder
- 3 teaspoons ground cumin
- 3 garlic cloves, minced
- 2 jalapeños, diced (discard seeds for less heat and don't touch your eyes!)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 cup (8 ounces) canned red kidneybeans, drained and rinsed
- 1 cup (8 ounces) canned light red kidney beans, drained and rinsed
- grated cheddar cheese, sour cream and saltine crackers (optional)
1. Place ground beef in a large, deep skillet.
2. Cook over medium-high heat until evenly brown.
3. Drain, crumble, and set aside.
4. Add all ingredients (including ground beef at the end) to a large sauce pot or a crock pot (you may wish to omit jalapeños if serving to children).
5. Bring to boil.
6. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
7. Top with cheddar cheese, sour cream and serve with saltine crackers (optional).
8. Enjoy!!!
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