Servings: 10
Lean ground beef
2 lbs.
Tomato juice
1 (46 fl.oz.) can
Tomato sauce
1 (29 oz.) can
1 ½ cups, chopped
½ cup, chopped
Green bell pepper
¼ cup, chopped
Chili powder
¼ cup
Ground black pepper
½ tsp.
Dried oregano
½ tsp.
White sugar
½ tsp.
Ground cayenne pepper
1/8 tsp.
Canned red beans
2 cups, drained, rinsed
Hot Mexican Chili
15 m
1 h 30 m
Ready in:
1 h 45 m
  1. Prepare a large and deep skillet and put the beef in it. Cook the meat over a medium-high heat until it becomes brown. Drain, crumble, set aside.
  2. Prepare a large kettle, put all the ingredients in it, and bring the mixture to a boil.
  3. Reduce heat and simmer the chili for about 1 to 1 ½ hours. Stir occasionally.