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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Better Homes and Gardens
Servings: 8
1 29 ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 cups vegetable juice or tomato juice
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1 ½ pounds beef or pork stew meat, cut into 1 inch cubes
2 cups chopped onion
1 ½ cups chopped celery
1 cup chopped green bell pepper
2 15 ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
toppers such as shredded Mexican cheese or Cheddar cheese, sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeño peppers, and/or sliced pitted ripe olives, optional
In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and bell pepper.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Stir in the beans. If using low heat setting, turn to high heat setting, and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.