2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1½ cups)
½ cup diced celery
¼ cup diced green bell pepper
2 Tbsp chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
1/8 teaspoon cayenne pepper
In a large skillet, brown the ground beef.
Drain off the fat.
Put the beef and the remaining ingredients in a 6-quart pot.
Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.
You can also cook this in a slow cooker on low for 3 to 4 hours.