Tex-Mex Chili

• 1 lb. lean ground beef
• 1 c. chopped onions
• 2 medium cloves garlic, minced
• 3 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 1/4 tsp. pepper
• 1 Tbsp. all-purpose flour
• 3 c. V-8 vegetable juice
• 1 (20 oz.) can kidney beans, drained
• sweet red and green pepper rings (for garnish)
• celery leaves (for garnish)

1. In a 3-quart saucepan over medium heat, cook beef and onions with garlic, chili powder, cumin and pepper until beef is browned and onions are tender, stirring to separate meat.
2. Spoon off fat. Stir in flour; cook 1 minute, stirring constantly.
3. Gradually stir in V-8 juice.
4. Heat to boiling, stirring often.
5. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
6. Add beans; simmer 15 minutes more, stirring occasionally.

lean ground beef, onions, garlic, chili powder, ground cumin, pepper, flour, vegetable juice, kidney beans, sweet red, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595711 (may not work)