WHAT'S FOR DINNER? TEXAS CHILI on the stove or in slow cooker

I know, I know! But I love beans in my chili.
If you want it traditional, just don't add the beans.

Serve over cornbread, Fritos, hot dogs, 

baked potatoes or with tortillas or crackers.

Some favorite toppings are sour cream, onions, 

red onions, tomatoes, cheese, cilantro, etc.

On the stove:

TEXAS CHILI

10 servings

2 lbs lean ground beef

1 - 46oz can tomato juice

1 - 29oz can tomato sauce

1 - 15oz can kidney beans, drained

1 - 15oz can pinto beans, drained

1 1/2 C chopped onions

1/4 C chopped green bell pepper

1/8 t ground cayenne pepper

1/2 t white sugar

1/2 t dried oregano

1/2 t pepper

1 t salt

1 1/2 t cumin

1/4 C chili powder

Cook beef in a large skillet over medium high heat until evenly brown. Drain.

In a large pot over high heat combine all ingredients.

Bring to a boil, then reduce heat to low.

Simmer for 1 1/2 hours.

In a slow cooker:

TEXAS CHILI

10 servings

2 lbs lean ground beef

1 - 46oz can tomato juice

1 - 29oz can tomato sauce

1 - 15oz can kidney beans, drained

1 - 15oz can pinto beans, drained

1 1/2 C chopped onions

1/4 C chopped green bell pepper

1/8 t ground cayenne pepper

1/2 t white sugar

1/2 t dried oregano

1/2 t pepper

1 t salt

1 1/2 t cumin

1/4 C chili powder

1 C water

Cook beef in a large skillet over medium high heat until evenly brown. Drain.

In a slow cooker set on low, combine all ingredients.

Cook 8 - 10 hours.