Tex-Mex Chili

• 10 oz tomato juice
• 10 oz ground beef
• 8 oz black beans
• 4 oz corn
• 1/4 cup tomato
• 1/8 cup onion
• 1 jalepeno
• 1 1/2 tbsp ground cumin
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp onion powder
• 3 tbsp sour cream

1. Cook beef in frying pan to 155F, adding black pepper, salt, and 1/2 tbsp cumin.
2. Dice 1/4 cup tomato, 1/8 cup onion, and jalepeno.
3. I use canned beans and corn to save time, so drain all liquid and set aside 8 oz black beans and 4 ounce corn.
4. When beef is done cooking, reduce heat to simmer.
5. To make healthier, you can strain out the grease, but I leave it in.
6. Add tomato juice, jalepeno, tomato, onion, corn, and beans to pan.
7. Sprinkle remaining cumin and the cayenne pepper over chili.
8. Cover, and stir occassionally.
9. Let simmer for 20 minutes.
10. Serve in bowl with sour cream on top.

tomato juice, ground beef, black beans, corn, tomato, onion, jalepeno, ground cumin, cayenne pepper, ground black pepper, salt, onion, sour cream

Taken from cookpad.com/us/recipes/343212-tex-mex-chili (may not work)