Two Bean Chili

  • 2 lbs. lean ground beef
  • 1 medium onion -- chopped
  • 1 bell pepper, any color -- chopped
  • 4 cloves garlic -- minced
  • 1/2 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper
  • 3 T. chili powder
  • 3 (16 oz.) cans diced tomatoes
  • 1 (24 oz.) bottle tomato juice
  • 1 (16 oz.) can black beans -- rinsed and drained
  • 1 (16 oz.) can kidney beans -- rinsed and drained
  • Salt to taste

In a large stock pot, brown the ground beef. When the meat is nearly cooked, add the onion, pepper and garlic and cook until softened. Add the black pepper, cumin, crushed red pepper and chili powder and cook for 1 minute. Add the tomatoes, tomato juice and beans and bring to a boil. Reduce the heat to low and simmer for about 3 hours to allow the flavors to blend and develop. Mix frequently to avoid sticking to the bottom of the stock pot.

  • Yields: 8-10 servings
  • Preparation Time: Over 3 hours
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