Prescott Beef Burgoo

• 2 pounds beef ground
• 1 each onions chopped
• 1 each garlic clove, minced
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 46 ounces tomato juice
• 4 cups cabbage shredded
• 1 cup rice uncooked
• 1/2 pound beans green, tipped, cut

1. Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks.
2. Push to one side.
3. Add onion and garlic; saute 5 minutes or until soft.
4. Stir in chili powder and cook 2 minutes.
5. Add salt, pepper and tomato juice; bring to a boiling.
6. Layer 13 each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker.
7. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender.

beef ground, onions, garlic, chili powder, salt, black pepper, tomato juice, cabbage, rice, beans

Taken from recipeland.com/recipe/v/prescott-beef-burgoo-2232 (may not work)