Shelly's Recipe

OVERNIGHT OVEN CHILI

Category: Chili

In a six quart Dutch oven, on top of the stove, brown
2 lbs ground beef
1 chopped onion and green bell pepper
1-2 cloves minced garlic in 1/4 cup cooking oil.

Crumble with the back of a fork while it is browning. Remove from heat and add the following ingredients:

1 medium onion, red and green bell peppers, chopped
1-2 cloves garlic, minced
3 (14 oz) cans Mexican stewed tomatoes with green chilies
2 (14 oz) cans clear beef broth
1 (10 oz) can French onion and tomato soups
1 (20 oz) can V-8 juice
1 (1 lb) can red kidney beans and medium spiced chili bean mix, undrained
4 tbsp packed light brown sugar
1 tbsp dark vinegar and cumin powder
2 tbsp chili powder
1/2 tsp garlic salt

Combine all ingredients, cover and bake at 275, for 15 hours. (Serves 8 to 10 and leftovers freeze well).