Chili

3 pounds ground chuck 
2 cans Ro-Tel diced tomato and green chilies 
1 15-ounce cans kidney beans (dark or light) 
2 15-ounce cans pinto beans 
1 48-ounce can Campbell's tomato juice 
2 tablespoons chili powder 
Shredded cheese (optional) 

In a large stockpot, cook ground chuck thoroughly. Drain. Add remaining ingredients. 
Simmer for about one hour, stirring occasionally. 

Serve in favorite soup bowls and garnish with shredded Cheddar cheese. 
Makes about 4 quarts.