Ingredients
2 pounds ground beef1 medium onion, chopped1 can (46 ounces) tomato juice1 can (28 ounces) diced tomatoes, undrained1 to 2 tablespoons chili powder1 tablespoon sugarSalt and pepper to taste2 cans (16 ounces each) kidney beans, rinsed and drainedShredded cheddar cheese, optional
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired.
