Ingredients
10
10 servings
- •2 pounds lean ground beef
- •1 (46 fluid ounce) can tomato juice
- •1 (29 ounce) can tomato sauce
- •1 (15 ounce) can kidney beans, drained and rinsed
- •1 (15 ounce) can pinto beans, drained and rinsed
- •1.5 cups chopped onion
- •0.25 cup chopped green bell pepper
- •0.25 cup chili powder
- •1.5 teaspoons ground cumin
- •1 teaspoon salt
- •0.5 teaspoon white sugar
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
- •0.125 teaspoon ground cayenne pepper
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 305
- Carbohydrate: 26g
- Fat: 14g
- Fiber: 7g
- Protein: 22g
- Sugar: 9g
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