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    Hearty Beef Chili

    Source of Recipe

    1 29-ounce can tomatoes, cut up
    1 10-ounce can chopped tomatoes and green chili peppers
    2 cups vegetable juice or tomato juice
    1 to 2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon dried oregano, crushed
    3 cloves garlic, minced
    1-1/2 pounds beef or pork stew meat, cut into 1-inch cubes
    2 cups chopped onion
    1-1/2 cups chopped celery
    1 cup chopped green sweet pepper
    2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
    Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)

    1. In a 6-quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

    2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the beans. If using low-heat setting, turn to high-heat setting, and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 servings.




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