Forget not that the earth delights to feel your bare feet and the winds long to play with your hair. –Khalil Gibran
Ingredients: Onion, celery, green pepper, 2 lbs ground beef, 1 46 oz can tomato juice, 1 29 oz can of tomato sauce, 2 cans of kidney beans
Spices: 1/4 cup chili powder, 2 teaspoons ground cumin, 1 1/2 teaspoons of garlic powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon of sugar, and 1/8 teaspoon ground cayenne pepper.
- Chop 1 1/2 c onion
- Thinly slice 1/2 cup of celery
- Chop a quarter of a cup of green bell pepper
- Set aside.
Saute 2 lbs of lean ground beef in a pot. Cook and stir until meat is evenly browned. Drain off any fat. Add 1 46 oz can tomato juice, 1 29 oz can of tomato sauce, the onion, the celery, and bell pepper. Add 1/4 c chili powder, 2 teas ground cumin, 1 1/2 teas garlic powder, 1 teas salt, 1/2 teas ground black pepper, 1 teas dried oregano, 1/2 teas of sugar, and 1/8 teas ground cayenne pepper. Stir all this together. Add 2 cups of red beans that you have dried and rinsed. Stir all together. Bring to a boil over med high, then bring to low and simmer 1 to 1 1/2 hours.
Serve topped with sour cream and shredded mild cheddar cheese and tortilla chips.