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.
- 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
- 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.
- Garnish with shredded cheese, chopped onion or sour cream. Serve with cornbread or oyster crackers.