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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is more of a soup than a thick chili. It is meaty and wonderful on a fall day. The cooking time is flexible. I have served it after an hour and have also cooked it several hours. It tastes best when simmered at least 3 hours. Freezes well. Ingredients:
3 -4 slices bacon, cooked and crumbled |
1 onion, diced |
1 (15 ounce) can black beans |
1 lb ground chuck, cooked and drained |
2 tablespoons olive oil |
4 1/2 cups beef stock |
1 (30 ounce) can tomato sauce |
30 ounces water, use sauce can to measure |
1 tablespoon hot chili powder |
2 garlic cloves, minced |
1 tablespoon ground cumin |
1/2 teaspoon pepper |
3 1/2 cups vegetable juice or 3 1/2 cups tomato juice |
Directions:
1. In large pot over medium high heat, saute in olive oil: cooked bacon, onion, and cooked meat until onions soften (about 3 or 4 minutes).
2. Add garlic and spices, saute two more minutes.
3. Add everything else. Simmer a few hours.
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