2 lbs beef tips (I bought the beef already diced up, but you can get a roast and dice it yourself)
4 Tbls olive oil
1 large onion, chopped
1 green pepper, chopped
2 jalopeno peppers, chopped
4 cloves garlic, minced
1/4 cup chopped parsley
3 Tbls chili powder
2 tsp cumin
1 tsp sugar
1 tsp oregano
1 tsp salt
1 tsp black ground pepper
1/4 tsp cayenne pepper
46 oz tomato juice (I used V8 original)
2 (14 oz) cans fire roasted diced tomatoes with garlic
15 oz can tomato sauce
2 (15 oz) cans dark red kidney beans, rinsed
1 (15 oz) can pinto beans, rinsed
Topping: shredded cheddar cheese, sour cream, crackers, or corn chips
Add a little oil to a large soup pot and brown the beef tips. Remove from the pan.
Add more oil to the soup pot and add onion, green pepper and jalopeno. Cook about 5 minutes.
Add the garlic, parsley and cook a few more minutes.
Add spices and the rest of the ingredients except the toppings.
Simmer on stove top for 1 1/2 -2 hours until beef is tender, stir frequently.
If cooking in a crockpot, after browning the beef and cooking the onions, green peppers, jalopenos, garlic and parsley, add all the rest of the ingredients to the crockpot on low for 7-8 hours or high for 4 hours.