Crane Breast Chili

• 1 can (46 oz.) tomato juice
• 2 cans (29 oz. each) tomatoes, chopped
• 3 onions, chopped
• 1/2 lb. pinto beans
• 2 green peppers, chopped
• 1/4 tsp. garlic powder
• 1/2 c. parsley
• 3 crane breast halves, chopped in food chopper or 2 1/2 lb. venison, elk or beef, ground
• 1/2 c. medium hot chili powder
• 4 tsp. salt
• 1 1/2 tsp. pepper
• 1 1/2 tsp. cumin
• 1 1/2 tsp. Accent

1. Wash beans and soak overnight in water 2 inches above beans. Simmer, covered, until tender.
2. Add tomato juice and chopped tomatoes.
3. Simmer 30 minutes.
4. Saute green peppers and onion in oil.
5. Add to beans.
6. Saute meat and add to beans.
7. Add spices and simmer 2 hours.
8. Remove lid and simmer 30 minutes more.

tomato juice, tomatoes, onions, pinto beans, green peppers, garlic powder, parsley, breast halves, hot chili powder, salt, pepper, cumin, accent

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363837 (may not work)