My Favorite Chili
Yield
5 servingsPrep
5 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 3 | tablespoons |
chili powder
|
|
| 6 | ounces |
vegetable juice cocktail
|
|
| ½ | cup |
onions
chopped |
|
| 32 | ounces |
red kidney beans
canned, drain and rinse |
|
| 16 | ounces |
italian plum (roma) tomatoes
crushed |
|
| 16 | ounces |
mexican tomatoes
stewed |
* |
| 1 | dash |
worcestershire sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 45 | ml |
chili powder
|
|
| 173.4 | ml/g |
vegetable juice cocktail
|
|
| 118 | ml |
onions
chopped |
|
| 924.8 | ml/g |
red kidney beans
canned, drain and rinse |
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
crushed |
|
| 462.4 | ml/g |
mexican tomatoes
stewed |
* |
| 1 | dash |
worcestershire sauce
|
*
|
Directions
Brown the ground beef and drain completely.
Mix in chili powder and onions and stir 2 to 3 minutes.
Mix tomatoes and vegetable juice in large heavy skillet with cover.
Combine browned beef in pan with tomatoes.
Simmer, stirring occasionally, for approximately 40 minutes.
Add drained and rinsed kidney beans and continue to simmer for 15 to 20 minutes longer.
Cover and let set for up to 1 hour for flavors to blend.
Serve with choice of sour cream, cheddar cheese, chopped green onions or white onions and homemade cheese biscuits.
