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Hearty Beef Chili

1 28-ounce can tomatoes, cut up
1 10-ounce can chopped tomatoes and green chili peppers
2 cups vegetable juice or tomato juice
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1-1/2 pounds beef or pork stew meat, cut into 1-inch cubes
2 cups chopped onion
1-1/2 cups chopped green sweet pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, rinsed and drained
Toppers such as shredded cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)

In a 6-quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in meat, onion, celery, and sweet pepper.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more on high heat setting. Spoon into bowls. If desired, serve with toppers. Makes 10 servings.