Hearty Beef Chili

1 (29-oz) can tomatoes, cut up
1 (10-oz) 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 lbs beef or pork stew meat, cut into 1-inch cubes
2 cups chopped onion
1-1/2 cups chopped celery
1 cup chopped green sweet pepper
2 (15-ounce cans) kidney beans, drained and rinsed

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

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the beans. If using low-heat setting, turn to high-heat setting, and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers, such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives.

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