Ingredients
1 pound beef top round steak1 large onion, chopped2 garlic cloves, minced1 to 2 tablespoons canola oil1 can (46 ounces) V8 juice1 can (28 ounces) crushed tomatoes2 cups sliced celery1 can (16 ounces) crushed tomatoes2 cups sliced celery1 can (16 ounces) kidney beans, rinsed and drained1 medium green pepper, chopped1 bay leaf2 tablespoons chili powder1-1/2 teaspoons salt1 teaspoon dried oregano1 teaspoon brown sugar1/2 teaspoon each celery seed, paprika and ground mustard and cumin1/4 teaspoon cayenne pepper1/4 teaspoon dried basil
Preparation
Cut meat into 1/2-in. cubes. In a large kettle or Dutch oven, brown meat, onion and garlic in oil. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Discard bay leaf before serving.
