Prep 30 mins
Cook 2 hrs
This is a chili recipe that I came up with this last year. My family loves chili, I make it two or three times a month. It is a large batch, so you may want to taper it down for smaller amounts or you can make it and freeze it for when you want chili. It freezes well.
- 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
- chili powder
- cayenne pepper
- cumin (optional)
- In a large stock pot, pour in the vegetable juice, Randall’s (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 don’t like the taste so I don’t 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.