1 large carrot chopped finely
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 small chopped onion
2 cloves chopped/minced garlic
1/2-1 can V-8 juice
Pinch red pepper flakes
1 tsp chili powder
1/2 tsp cumin
1 TBS Double Strength Tomato Paste
6 oz. ground beef browned and drained
2 Tbs olive oil
1 can pinto beans undrained or kidney beans drained
Prepare Vegetables, wash, chop. Add olive oil to pot heat medium high, add vegetables except beans, sprinkle with salt and a little black pepper, saute just until onions are glossy, remove from pot. Add ground beef, pinch salt, pinch red pepper flakes, chili powder and cumin to pot brown and drain. Return vegetables to pot with ground beef, add half can of V-8 juice, tomato paste and beans, bring to a soft boil, stir cover and cook on medium low heat. Check and add rest of juice after 10 minutes. Cover and simmer 30 minutes to one hour your choice.
Serve alone or add chopped onions, sour cream and cheese.
You may serve on top of rice if desired.