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Easy Chili (with a “no bean” option)

I was a picky eater as a kid. So occasionally, Ma would puree the beans in her chili for my sister and me. Wasn’t that thoughtful of her?

This is a very simple chili, with a base of V-8 juice and your favorite chili powder. As for the ground beef, I use a Ground Beef Mix, which is something I learned from my Grandma Swenson. For more, click here.

And for those of you who are less than fanatic about beans (like me), try them pureed. :-) You’ll have the same nutrition, without the texture.

You can also make big batches of this chili and freeze the leftovers for later. Just add a splash of V-8 juice when reheating. 

Easy Chili
Serves: 6
  • 1 lb Ground Beef Mix, browned and drained (see tip above)
  • 1 T Canola Oil
  • 2 cloves Garlic, pressed or minced
  • ¼ cup Onion, chopped
  • 1-2 tsp Chili Powder
  • Salt & Pepper, to taste
  • 3 cups V-8 Juice
  • 1 can Chili Beans, pureed (opt)
  • 1 cup Shredded Cheddar Cheese
  • Any additional toppings
  1. In a pan over medium heat, add oil and stir in pressed garlic and chopped onion. Add browned GBM and mix well. Add the salt, pepper and chili powder of your choice. I like to use Penzy’s Chili Con Carne - it’s spicy but not too hot. Cook seasoned meat for 3-5 minutes, stirring so the bottom doesn’t burn. Add V-8 juice and pureed beans. When the chili is warm, add the cheese and let simmer for 10 minutes.
  2. Garnish with shredded cheese, chopped onion or sour cream. Serve with cornbread or oyster crackers.