Chili

2 lb. ground round
1 large onion, chopped
1 large bell pepper, chopped
1 6-oz can tomato paste
1 28-oz can crushed tomatoes
2 15-oz cans light red kidney beans
1 qt. (or more) tomato juice
1/3 c. packed brown sugar
Salt
Pepper
Cumin
Chili Powder
Pampered Chef Southwest Seasoning ** Optional

Brown beef, onion and pepper; drain. Stir in remaining ingredients and seasonings to taste. Simmer anywhere from 30 minutes to all afternoon. It is awesome leftover.

I serve this with elbow mac on the side. My family loves that. And also cheddar cheese and warm corn bread.

It makes a big pot of chili.