Ingredients:
2 pounds, fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato paste
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Directions:
In a large pot over medium heat, heat oil.
Add onion, bell pepper, and celery and cook, stirring occasionally, until softened, about 7 minutes.
Add tomato paste and cook, stirring constantly, until darker in color, about 2 minutes.
Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 7 minutes more.
Add chili powder, cumin, and garlic powder, oregano, sugar, cayenne; generously season with salt and pepper.
Pour in crushed tomatoes, then fill can halfway with water, swirling to catch any remaining tomato, and add to pot.
Add kidney beans, pinto beans, and their liquid and stir to combine.
Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until flavors meld and liquid is slightly reduced, about 40 minutes.