Chili

I love this recipe because it requires almost zero-prep: just throw it all together and turn it on. It can be done in the crock pot or on the stove. 'Tis the season for chili!

• 2 pounds lean ground beef
• 1 (46 fl oz) can tomato juice
• 1 (29 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Extras:

• shredded cheddar cheese
• sour cream
• Frito chips or corn bread

1. Browne ground beef in a large, deep skillet. When it gets evenly brown, drain and crumble.

2. If using a crock pot, combine all ingredients in a crock pot lightly sprayed with cooking spray. Turn it to low and cook for 8-10 hours.

2a. If making it on the stove, combine all ingredients (minus extras) in a large pot and bring to a boil. Reduce heat to low. Simmer for 1 1/2 hours.

3. Place frito chips or corn bread in individual bowls. Top with cooked chili, add shredded cheese and a dollup of sour cream.