Spicy Chili

2 lbs stew meat (cut into bite-size pieces)
Spicy V-8 juice (use about 1/2 of the bottle, use reserve to make soup thinner if desired)
1-14 oz bag of mixed southwest style veggies (black beans, corn, onion, bell pepper)**
1-15 oz can crushed tomatoes
1-15 oz can small diced tomatoes
2-15 oz kidney beans, drained
1-15 oz can pinto beans, drained
1 tbsp chili powder (or more if you like it hot)
1 tsp salt
1/2 tsp black pepper
4 garlic cloves, minced
1/4-1/2 tsp crushed red pepper
flour

In a pot over medium heat, mix V-8 juice, frozen vegetables, canned vegetables and spices.

Toss the cut stew meat in flour to coat. In a pan, heat 2 tbsp oil over medium heat. Add the beef and cook until browned. Add the meat to the pot of chili and heat until bubbling.

Top with your favorite chili toppings (sour cream, cheese, chopped jalapeno pepper, green onion).

**If you can't find the southwest style of veggies, substitute a can of black beans, 1 can of corn and sauteed onion and bell pepper)