1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder.
3. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
4. Serve with some shredded cheese and avocado on top (optional).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 329 (47%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 152.3mg||47 %|
|Sodium 788.2mg||27 %|
|Potassium 1371.9mg||36 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 25.5g|
|Protein 53g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 696
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