Recipe of the week


Submitted by Angela Hunt


2 pounds ground beef

1-quart tomato juice

1 (29-ounce) can tomato puree

1 (15-ounce) can red beans, drained

1 (15-ounce) can pinto beans, drained

1 large onion, chopped (about 1 ½ cups)

½ cup diced celery

¼ cup diced green bell pepper

¼ cup chili powder (you may want to use less, as some people find this is too much)

1-teaspoon ground cumin (if you like real flavor, add more)

1-½-teaspoons garlic powder

1-teaspoon salt

½-teaspoon ground black pepper

½-teaspoon oregano

½-teaspoon sugar

1/8-teaspoon cayenne pepper



In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 6-quart pot. Cover the pot; let simmer for 1 to 1 ½ hours, stirring every 15 minutes.


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