Hot Mexican Chili

Prep:

15 m

Cook:

1 h 30 m

Ready in:

1 h 45 m

Yum

This chili is just the thing for March Madness events! However, you can cook it any day for any group of people – an easy, quick, and lip-smacking idea!

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Servings: 10

Lean ground beef

2 lbs.

Tomato juice

1 (46 fl.oz.) can

Tomato sauce

1 (29 oz.) can

Onion

1 ½ cups, chopped

Celery

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

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.
Prepare a large kettle, put all the ingredients in it, and bring the mixture to a boil.
Reduce heat and simmer the chili for about 1 to 1 ½ hours. Stir occasionally.

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