Bewitching Chili

• 1-1/2 pound ground beef
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (32 ounces) tomato juice
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• Sour cream

1. In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.

ground beef, sweet red pepper, green pepper, onion, garlic, tomato juice, hot chili beans, tomatoes, condensed beef broth, tomato paste, chili powder, ground cumin, salt, sugar, pepper, sour cream

Taken from www.tasteofhome.com/recipes/bewitching-chili/ (may not work)