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2 pounds ground round 2 large cans chili beans 1 medium can tomato juice 1 medium can whole tomatoes 1 large onion, chopped 1 large pepper, chopped 1 small chili brick (sold in the refrigerated sections of supermarkets) 1/2 cup water
Brown meat. Saut� onion and pepper in butter until tender. Place chili brick in water and cook until brick is dissolved. add all ingredients together, with the exception of chili beans. Simmer for 15 minutes. Add chili beans. Let mixture bubble lightly for 1 hour in an open pot. serves 6 Source: Come Into the Kitchen