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 Chili Americana

1lb  -  lean ground beef

1 cup  -  celery, sliced

1 cup  -  yellow or orange pepper, chopped

1/2 cup  -  onion, chopped

2 tsp  -  finely chopped fresh garlic (or from a jar)

1 46 oz can  -  tomato vegetable juice (V8)

2 14.5 oz cans  -  petite diced tomatoes

1 cup  -  uncooked wild rice

1 tbls  -  sugar

3 tbls  -  chili powder

1 1/2 tsp  -  ground cumin

1 tsp  -  salt

1/2 tsp  -  pepper

1/2 tsp  -  dried oregano

2 16 oz cans  -  spicy chili beans

2 16 oz cans  -  kidney beans

Cook ground beef in 10 inch skillet over medium-high heat, stirring occasionally, 5-8 minutes or until no longer pink.  Drain.  Place into 6 quart slow cooker. 

Add all remaining chili ingredients except beans, stir well.  Cover, cook on low heat setting 7-8 hours or high heat setting for 3-4 hours, or until rice is tender.  Stir in the beans during the last 10 minutes of cooking. 

Enjoy!

 

 




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