That Restaurant Chili :)

• 2 lbs ground beef
• 1 (29 ounce) can tomato juice
• 1 (29 ounce) can crushed tomatoes
• 1 (29 ounce) can dark red kidney beans
• 1 (29 ounce) can pinto beans, drained
• 1 large onion, chopped (about 1 1/2 cups)
• 1/2 cup celery (diced)
• 1/4 cup green bell pepper (diced)
• 1/4 cup chili powder (you may want to use less, as some people find this is too much)
• 1 teaspoon cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1 (15 ounce) can green chilies
• 1 (29 ounce) can petite tomatoes
• 4 (15 ounce) cans rotel

1. Brown the ground beef in a skillet over medium heat; drain off fat.
2. Using a fork, crumble the beef into pea size pieces.
3. In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat. Cook, stirring every so often, for 2-3 hours.
4. For spicier chili, add 1/2 teaspoons more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne. (We like it hot, so I added 5-6 jalepeno peppers.
5. Leftovers can be frozen for several months.

ground beef, tomato juice, tomatoes, dark red kidney beans, pinto beans, onion, celery, green bell pepper, chili powder, cumin, garlic, salt, ground black pepper, oregano, sugar, cayenne pepper, green chilies, petite tomatoes

Taken from www.food.com/recipe/that-restaurant-chili-537741 (may not work)