Makes 10 servings

  • 3 pounds ground beef
  • 2 onions medium, chopped
  • 2 cloves garlic minced
  • 2 1/2 cups tomato juice
  • 1 16-ounce can tomatoes whole, cut up and liquid reserved
  • 2 8-ounce cans tomato sauce
  • 1/4 cup chili powder
  • 2 teaspoons salt
  • 2 teaspoons oregano dried leaves
  • 1 1/2 teaspoons cumin ground
  • 2 15-ounce cans chili beans chili beans in gravy

In a large skillet or Dutch oven over medium-high heat, cook and stir beef, onions, and garlic until meat is brown and onions are tender; drain off fat.

Stir in tomato juice, tomatoes with liquid, tomato sauce, chili powder, salt, oregano, and cumin. Bring to a boil over high heat, reduce heat to low, and simmer 1 hour, stirring occasionally.

Stir in beans; simmer 1 hour longer.

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