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INGREDIENTS
2 lb. lean ground chuck
46 oz. bottle tomato juice
1 cup water
1 can Campbell’s tomato soup
1 can light red kidney beans
1 medium onion diced
½ of a green bell pepper diced
1 Tbsp. sugar
½ tsp. garlic powder
2 tsp. ground cumin
2 Tbsp. chili powder
½ tsp. cinnamon
½ tsp. red pepper flakes
Salt and black pepper to taste

DIRECTIONS
1.
In a large Dutch oven or stock pot, Brown the ground chuck until no pink appears. Add the onion and cook until softened.
2. Add all remaining ingredients and reduce to a simmer.
Simmer for approximately 2 hours, stirring occasionally. Add 1 cup uncooked pasta during the last half hour if desired. I use ditalinni.

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Drain crushed pineapple reserving 1/4 cup juice.
Soften gelatin in juice.
Place all ingredients except cinnamon in blender and blend well. Pour into a sprayed 9 in. pie plate and sprinkle with cinnamon. Bake at 350 for 30 - 40 minutes and cool until set.