2-3 lbs. lean ground beef
2 (46 oz.) cans tomato juice
1 lg. onion, finely chopped
1 tsp. white pepper
3-4 cloves garlic, finely chopped
3 chili peppers
3 tsp. hot sauce
1-2 tsp. red pepper
1/2 tsp. chili powder
2 cans red kidney beans, drained
2 c. low fat cheddar or Colby cheese, grated or cubed

Brown ground beef and drain well. Transfer to large soup pot. Add all the other ingredients except cheese and simmer 2 to 3 hours. Stir occasionally. Add cheese and allow to melt into chili. Stir occasionally. Serve in a large bowl. May top with more grated cheese. This also freezes well. Makes 4 1/2 quarts.