1 to 2 lb ground beef
1 (15 oz.) can stewed tomatoes (Hunts)
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can pinto beans
1 (15 oz.) can chili beans (usually found with the other canned beans)
3 whole fresh jalapenos, deseeded and diced
1 yellow onion, diced
1 env. dry onion soup mix (Lipton)
2 env. chili seasoning (mild or hot)
2 (12 oz. ea.) cans vegetable juice (V8)

Brown the ground beef before adding it to the Crock-Pot. Strain and add to Crock-Pot.

Drain the stewed tomatoes, kidney beans, pinto beans, and chili beans and add to the Crock-Pot.

De-seed the jalapenos and dice, also dice the onion, after everything is diced, place both the jalapenos and onions in a skillet and stir consistently on medium heat for about 5 minutes, after which add the ingredients to the Crock-Pot.

Pour in dry onion soup mix, both packets of chili seasoning, and both cans of vegetable juice. Top of the Crock-Pot with water, and stir everything around.

Cook on LOW in the Crock-Pot for 6 to 7 hours allowing everything to incorporate the flavors.

Submitted by: Marc Massey