From Tedd Long.
Perfect on a crisp fall day...
Ingredients
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
¼ cup 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
⅛ teaspoon cayenne pepper
Instructions
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.