Chili Soup

When I was growing up we used to have this at my grandma's on Saturday nights for dinner. We just called it chili. I didn't know until college that nobody else made their chili this way!

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 4  potatoes, peeled and cubed
• 4  carrots, peeled and sliced into circles
• 1  lb ground beef
• 46  ounces tomato juice
• 1 1⁄4 ounces  chili seasoning mix
• 3 (15 ounce) cans kidney beans, undrained
•  salt and pepper

Directions

1. Place the carrots in a pot with enough water to cover. Cook until soft, about 25-30 minutes. Drain.
2. In a separate pot, place the potatoes with enouigh water to cover. Cook until soft, about 15-20 minutes. Drain.
3. Meanwhile, in a Dutch oven or large pot brown the ground beef. Drain if needed. Return to pot.
4. Add the tomato juice and Chili-o mix and stir well.
5. Add the carrots, potatoes, and beans with liquid.
6. Let simmer for about 15 minutes to warm up beans.
7. Add salt and pepper to taste.
8. Serve with crackers.