Favorite Church Supper Chili

• 2-1/2 pounds ground beef
• 1/2 cup chopped green pepper
• 1 cup chopped celery
• 2 cups chopped onion
• 1 garlic clove, minced
• 3 tablespoons chili powder
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (46 ounces) tomato juice
• 4 cups V8 juice
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (16 ounces each) hot chili beans, undrained

1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer.
2. Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through.

ground beef, green pepper, celery, onion, garlic, chili powder, salt, pepper, tomatoes, tomato juice, kidney beans, hot chili beans

Taken from www.tasteofhome.com/recipes/favorite-church-supper-chili/ (may not work)