This is a great beef chili recipe.
1 (28 oz.) can Tomatoes, cut up
1 (10 oz.) can chopped Tomatoes and Green Chile Peppers
2 cups Vegetable Juice or Tomato Juice
1 to 2 Tbsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Dried Oregano, crushed
3 cloves Garlic, minced
1 1/2 pounds beef or pork stew meat, cut into 1” cubes
2 cups Onions, chopped
1 1/2 cups Celery, chopped
1 cup Green Sweet Pepper, chopped
2 (15 oz.) cans Black, Kidney, and/or Garbanzo Beans, rinsed and drained
Shredded Mexican Cheese or Cheddar Cheese
Dairy Sour Cream
Thinly sliced Green Onions
Snipped fresh Cilantro
Thinly sliced Jalapeno Peppers and/or sliced, pitted ripe Olives (optional)
In a 6 quart slow cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onions, celery, and sweet pepper.
Cover and cook on low for 8 hours, or high for 4 hours. On high, stir in the beans. Cover and cook for 15 more minutes.
Prep time: 20 minutes
Cook time: Low 8 hours/High 4 hours
Yield: 10 servings