This beef chili recipe with tomato juice and beans can be made on the stove or in the slow cooker. It's quick, easy, and so good.
Ingredients
- lean ground beef: 2 pound
- tomato juice: 1 can (46 fluid ounce can)
- tomato sauce: 1 can (29 ounce can)
- kidney beans: 1 can (15 ounce can, drained and rinsed)
- pinto beans: 1 can (15 ounce can, drained and rinsed)
- ½ cups chopped onion: 1 piece
- green bell pepper: 0.25 cup (chopped)
- chili powder: 0.25 cup
- ½ teaspoons ground cumin: 1 piece
- salt: 1 tsp
- white sugar: 0.5 tsp
- oregano: 0.5 tsp (dried)
- ground black pepper: 0.5 tsp
- ground cayenne pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
-
Transfer browned beef into a large pot over medium heat; stir in tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, chili powder, cumin, salt, sugar, oregano, ground black pepper, and cayenne pepper. Bring to a boil; reduce heat to low and simmer for 1 1/2 hours.
