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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