Recipe by keen5
I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers.
Top Review by Roxygirl in Colorado
I was looking for a chili recipe with tomato juice and came across yours. I only had ground turkey on hand, but read the previous reviewer used part turkey and had good luck. I used a can of pinto beans in tomato sauce and half can of black beans. This chili had a very good creamy texture that I credit to the tomato juice. I used Penzey brand mild taco seasoning. This was very comforting on our cool fall day!Thanks Keen, for posting. Roxygirl
- 1 lb lean ground beef
- salt and pepper
- 1 onion, chopped
- 3 tablespoons chili powder, divided
- 1 tablespoon shortening (I leave this out)
- 2 cups tomato juice
- 2 stalks celery, diced (I use one stalk)
- 1 green pepper, diced
- 1 can tomatoes (I use crushed)
- 1 can kidney bean (I use 2 cans)
Directions See How It's Made
- Season ground beef with salt and pepper to taste.
- Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
- Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
- Simmer slowly for 45 minutes, or until vegetables are tender.
- (If mixture cooks down, add more tomato juice or water).
- Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.