Beefy Chili Soup

This is more of a soup than a thick chili. It is meaty and wonderful on a fall day. The cooking time is flexible. I have served it after an hour and have also cooked it several hours. It tastes best when simmered at least 3 hours. Freezes well.

• Ready In: 15 mins
• Yields: 1 pot

Ingredients

• 3 -4  slices bacon, cooked and crumbled
• 1  onion, diced
• 1 (15 ounce) can black beans
• 1  lb  ground chuck, cooked and drained
• 2  tablespoons olive oil
• 4 1⁄2 cups  beef stock
• 1 (30 ounce) can tomato sauce
• 30  ounces water, use sauce can to measure
• 1  tablespoon hot chili powder
• 2  garlic cloves, minced
• 1  tablespoon ground cumin
• 1⁄2 teaspoon pepper
• 3 1⁄2 cups  vegetable juice or 3 1⁄2 cups tomato juice

Directions

1. In large pot over medium high heat, saute in olive oil: cooked bacon, onion, and cooked meat until onions soften (about 3 or 4 minutes).
2. Add garlic and spices, saute two more minutes.
3. Add everything else. Simmer a few hours.