·        2 pounds fresh ground beef

·        1 quart tomato juice

·        1 (29-ounce) can tomato purée

·        1 (15-ounce) can red kidney beans, drained

·        1 (15-ounce) can pinto beans, drained

·        1 medium-large onion, chopped (about 1 1/2 cups)

·        1/2 cup diced celery

·        1/4 cup diced green bell pepper

·        1/4 cup chili powder (use less for milder chili)

·        1 teaspoon ground cumin (use more for real flavor)

·        1 1/2 teaspoons garlic powder

·        1 teaspoon salt

·        1/2 teaspoon ground black pepper

·        1/2 teaspoon dried oregano

·        1/2 teaspoon sugar

·        1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.