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The recipe makes 10 servings

• 900 grams lean ground beef
• 1,360 ml tomato paste
• 822 grams tomato sauce
• 425 grams can kidney beans, drained and rinsed
• 425 grams can pinto beans, drained and rinsed
• 225 grams chopped onion
• 40 grams chopped green bell pepper
• 30 grams chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon white sugar
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• ⅛ teaspoon ground cayenne pepper

Instructions

1. Heat a large skillet over medium heat. Cook and stir the ground beef in the heated skillet until browned and tender, 5 to 7 minutes. Drain and discard the fat.
2. Place the browned beef in a large pot over medium heat; add the tomato juice, tomato sauce, kidney beans, pinto beans, onion, paprika, chili powder, cumin, salt, sugar, oregano, ground black pepper, and cayenne pepper.
3. Bring to a boil; reduce the heat to low and simmer for 1 1/2 hours.

Optional additions: Shredded cheese, sour cream, diced onion, cilantro, jalapeno peppers.

Enjoy!