Super Chili

• 2 lb. lean ground beef
• 1 c. minced onion
• 1/2 c. LaChoy soy sauce
• 1/8 tsp. black pepper
• 2 c. regular V-8 vegetable juice
• 1 (28 oz.) can tomato puree
• 1 pkg. McCormick taco mix
• 2 c. water
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 red ripe tomato, chopped
• 3 cloves garlic, minced
• 4 (15.5 oz.) cans light red kidney beans, rinsed and drained
• 1 c. leftover beef gravy
• 1/8 c. tang-bang hot sauce

1. In a large heavy pot, over medium heat, brown beef in a little olive oil.
2. Stir in onion.
3. Add soy sauce, black pepper, V-8, tomato puree, taco mix and water.
4. Add bell peppers, tomato and garlic.
5. Process in food processor with a little water, 3 cans of beans, leaving one can of beans whole.
6. Add gravy and 1/8 cup hot sauce for medium hot chili.
7. Simmer 30 minutes, stirring often. Serve with shredded Cheddar cheese and Italian bread.
8. Serves 8.

lean ground beef, onion, lachoy soy sauce, black pepper, tomato puree, taco, water, red bell pepper, green bell pepper, red ripe tomato, garlic, light red kidney beans, leftover beef gravy, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191442 (may not work)