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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Our family loves Mexican food, but I wasn't happy with any chili recipes I came across. So I decided to make up my own. It's a winner with everyone who tries it. Ingredients:
1-1/2 pounds bulk pork sausage |
1 medium carrot, chopped |
1/2 cup chopped green pepper |
1 celery rib, chopped |
1 can (28 ounces) stewed tomatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) chili beans, undrained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (5-1/2 ounces) v8 juice |
3 tablespoons dried minced onion |
1 teaspoon garlic powder |
1 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. In a large saucepan or soup kettle, cook the sausage, carrot, green pepper and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
2. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until heated through. Yield: 8-10 servings.
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