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Categories:
vegetable juice jars beans black beans tomatoes olive oil onions lean ground beef salt pepper chili powder cayenne pepper cumin
Viewed: 81 - Published at: 8 years agoIngredients
- 3 (64 ounce) cans V8 vegetable juice
- 3 (48 ounce) jars beans, Randall's Mixed
- 1 (48 ounce) can black beans (rinsed)
- 3 (48 ounce) cans stewed tomatoes
- 3 tablespoons olive oil
- 3 large onions, chopped
- 5 lbs lean ground beef (chuck, sirloin or regular burger, or if you have venison, it is also great)
- 1 tablespoon salt
- pepper
- chili powder
- cayenne pepper
- cumin (optional)
Method
- In a large stock pot, pour in the vegetable juice, Randalls (do not rinse), black beans (rinsed), stewed tomatoes, and spices and put on the fire to start cooking.
- Set to a high simmer but not to boil.
- In a large fry pan, add oil and heat.
- Chop up the onions and add to the oil until just tender.
- Add to pot.
- Keep stirring the pot often to keep beans and veggies from sticking to the bottom and scorching.
- Brown the burger until just done, drain excess grease, add meat to the pot.
- Now with the spices I did not give amounts.
- I like it spicy, my family does not, so add enough to your taste.
- If others want it hotter, they can add more.
- Cumin is optional.
- Some folks dont like the taste so I dont always add it.
- Keep stirring and set to a low simmer until the chili is thicker, again set to your taste.
- Put leftovers in the fridge as soon as it cools.
- It tastes even better the next day or two after the flavors have melded even more.
- Serve with crackers, cheese, sour cream, tortilla chips, or any other additions you may like.
