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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe is a combination of several I've used over the years, and I finally got the mix just right, for my family, at least. Hope others like it as well. Ingredients:
2 1/2 lbs ground chuck |
6 green onions, sliced thinly |
1 teaspoon cumin |
1/2 teaspoon mexene chili powder |
1 teaspoon minced garlic |
1 teaspoon fresh ground black pepper |
1/2 teaspoon kosher salt |
16 ounces fresh salsa (i use chuck & dave's original) |
15 ounces tomato sauce |
12 ounces v 8 vegetable juice |
15 ounces diced tomatoes |
1 3/4 ounces french's chili-o seasoning (original packet is spicy enough for us) |
15 ounces light kidney beans |
15 ounces dark red kidney beans |
Directions:
1. Brown ground chuck in large soup pan along with green onions, cumin and Mexene.
2. Add garlic, black pepper and salt. Let cook another 5 minutes on low heat.
3. Add salsa, tomato sauce, V-8, diced tomatoes, seasoning mix, and light red kidney beans.
4. Use blender (I use emersion blender) to blend dark red kidney beans (and their juice) until smooth. Stir into chili.
5. Simmer over low heat for 1 hour or more.
6. NOTE: I like to chop up about half of the ground beef quite finely during the browning process, and leave the other half in chunks larger than the beans.
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