Yield: 6 servings
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1 pound ground beef
1 cup onions, chopped
2 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1 tablespoon flour
3 cups V-8 vegetable juice
1 can (20 ounces) kidney beans, drained
sweet read and green pepper rings
celery leaves for garnish

In 3 quart saucepan over medium heat, cook beef, onions, garlic, chili powder, cumin and pepper until beef is browned and onion is tender, stirring to separate meat.
Spoon off fat.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in V-8 juice.
Heat to boiling, stirring often.
Reduce heat to low.
Simmer 30 minutes, stirring occasionally.
Add beans.
Simmer 15 minutes more, stirring occasionally.

To serve, garnish with pepper rings and celery leaves.
Ladle into bowls; serve with shredded cheddar cheese, chopped green onions, chopped tomatoes and chopped green pepper, if desired.

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