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Brown the Beef:
Start by heating a large skillet over medium-high heat. Cook the ground beef until it is no longer pink, breaking it up as it cooks. Once fully cooked, drain off the excess fat to keep the chili less greasy.
Combine Ingredients:
Transfer the browned beef to a 6-quart pot. Add tomato juice, tomato purée, kidney beans, pinto beans, onion, celery, green bell pepper, chili powder, cumin, garlic powder, salt, black pepper, dried oregano, sugar, and cayenne pepper.
Simmer the Chili:
Cover the pot and let the chili simmer on low heat. Stir every 15 minutes to prevent the ingredients from sticking to the bottom and to ensure even flavor throughout. Allow the chili to simmer for about 1 to 1 1/2 hours until all the flavors are well combined and the chili has thickened to your liking.
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