1 1/2 to 2 lbs lean ground beef
1 16 oz jar salsa (mild, medium or hot to your taste)
2 15 1/2 oz cans diced tomatoes for chili (undrained)
3 to 4 TBSP chili powder
1 tsp ground cumin
1 can each light red kidney bean, great Northern beans and black beans (rinse and drain black beans use others undrained)
V-8 or tomato juice to thin to proper consistency
Saute beef in a heavy soup pot until no color remains. Drain any excess fat. Add chili powder and cumin and stir to mix. Pour in salsa tomatoes and beans and allow to come to a boil. Taste and adjust seasonings. Add juice to desired consistency. Bring back to a full boil and reduce heat to a simmer. Cover and allow to simmer, stirring occasionally, about 30 minutes to blend flavors. Serve hot with grated cheese, sour cream and oyster crackers.