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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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When you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and a meal of her chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her. Ingredients:
2 pounds ground turkey or beef |
1 medium onion, chopped |
1 can (46 ounces) tomato juice |
1 can (28 ounces) diced tomatoes, undrained |
1 to 2 tablespoons chili powder |
1 tablespoon sugar |
salt and pepper to taste |
2 cans (16 ounces each) kidney beans, rinsed and drained |
shredded cheddar cheese, optional |
Directions:
1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired. Yield: 10 servings.
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