Ingredients
1-1/2 pound ground beef1/2 cup chopped sweet red pepper1/2 cup chopped green pepper1 medium onion, chopped1 garlic clove, minced1 can (32 ounces) tomato juice1 can (16 ounces) hot chili beans, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-1/2 ounces) condensed beef broth, undiluted1 can (6 ounces) tomato paste2 tablespoons chili powder1-1/2 teaspoons ground cumin1 teaspoon salt1 teaspoon sugar1/4 teaspoon pepperSour cream
Preparation
In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
