8 green bell peppers, seeded and chopped
1 small onion, chopped
4 cups tomato juice
3 tablespoons vegetable oil
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic pepper, minced
1/2 teaspoon cayenne pepper
Place peppers in a large zip-top plastic bag. Seal tightly and place in a large resealable plastic bag. Seal bag and shake to coat. Place chili in resealable plastic bag. Seal bag and shake to coat. Place bell pepper over peppers. Top with onion and tomato and sprinkle with garlic powder, salt, pepper, and garlic pepper. Seal bag and shake to coat. Pour over meat and toss with salsa.