Yield: 4 servings
|1 pounds||Ground beef|
|3 tablespoons||Chili powder|
|6 ounces||V-8® vegetable juice|
|½ cup||Chopped onions|
|32 ounces||Kidney beans -- drain and|
|16 ounces||Italian tomatoes -- crushed|
|16 ounces||Mexican tomatoes -- stewed|
|1 dash||Worcestershire sauce|
Brown the ground beef and drain completely. Mix in chili powder and onions and stir 2-3 minutes. Mix tomatoes and V-8 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 15-20 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.
Serving Ideas : Serve with fresh apple slices, coleslaw, cheddar biscuits.
NOTES : For spicier chili and a different taste, use the V-8 hot and spicy juice. Worcestershire sauce is optional but recommended.
This recipe was developed many years ago when, as a Navy wife, I often had to use the lowest price food and still get nutritional and good-tasting meals prepared. We still love this and often have it served with our favorite dishes of homemade coleslaw, biscuits made with cheddar cheese and wheat germ, and some fresh crisp apple slices.
Recipe By : Jo Anne Merrill