The original recipe is printed below. We substituted 2 (29 oz) cans tomato sauce and 1 (14.5 oz) can petite diced tomatoes for the tomato product. We also added a fresh jalapeno, seeded and chopped, from our garden. Served with dollops of sour cream, a generous sprinkling of shredded cheddar cheese and corn tortilla chips. Was good but not remarkable.
![](http://i20.photobucket.com/albums/b231/patriotpenpals/Cookie%20Chef/CookieChef2/FlatlanderChiliPacificMerchants_zpsf6484dbf.jpg)
Credit: Pacific Merchants
2 pounds ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp white sugar
1/8 tsp ground cayenne pepper
2 cups canned red beans, drained and rinsed
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Makes 10 servings.
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