This recipe comes from my friend who grew up in the Midwest. It's what I consider a very traditional American chili. We've made it ahead of time for camping trips and it has always been a success. It makes a great chili dog option too. It tastes even better on day 2.
2 pounds ground beef
1 quart tomato juice
1 29-oz can tomato puree
1 15-oz can kidney beans
1 medium onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green pepper
1/4 cup chili powder
1 tablespoon cumin
1 1/2 tablespoons garlic powder
1/2 tablespoon salt
1 teaspoon pepper
1/2 tablespoon oregano
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
To garnish (all optional):
chopped scallion
sour cream
shredded cheese
diced red onion
In a large pot over medium heat, brown the meat. When almost cooked through, add all the remaining ingredients. Cook for about 1 1/2 hours, stirring every 15 minutes. Taste and add more seasoning as needed. If using, garnish with your favorite toppings.
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