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2 pounds ground beef
1/2 large green pepper, chopped
1 medium white onion, chopped
2 teaspoons garlic, minced
2 cans (15 ounces) black beans, drained
2 cans (28 ounces) crushed tomatoes
1 can (46 ounces) tomato juice
1 can (15-1/4 ounces) whole kernel corn, drained
2 tablespoons chili powder
2 tablespoons ground cumin
In a Dutch oven place ground beef, green pepper, onion and garlic and cook until meat is thoroughly browned. Rinse black beans with cold water. In a large bowl add crushed tomatoes, tomato juice, black beans and corn. When the meat is ready, drain and press as much fat from it as possible.
In an 8 to 10-quart stock pot add the meat and the mixture of tomatoes, juice, beans, and corn, stirring completely. As the mixture is warming, place chili powder and ground cumin in a small bowl. Add a little water to make the powders into a paste. Add to the above mixture stirring completely. Bring chili to a boil for about 15 minutes, stirring often, and simmer until ready to serve.