This chili is so yummy and easy to make. Ground beef is cooked until brown then onion and celery are added and cooked until tender. Next chili powder, cumin, pepper, green chiles and garlic are added with tomato juice and canned diced tomatoes. After cooking for twenty minutes, then kidney and pinto beans are added before cooking an additional twenty minutes. Toppings like shredded cheese, onions or sour cream can be served with this chili.
Course
Entree
Prep Time20minutes
Cook Time1hour
Servings20people
Ingredients
2 ½lbsground beef
2cupschopped onion
1cupchopped celery
3tbspchili powder
1tbspground cumin
1tsppepper
1can(4 oz) chopped green chilies
1garlic cloveminced
1can(46 oz) tomato juice
4cupsV8 juice
1can(28 oz) diced tomatoes, undrained
2cans(16 oz) kidney beans, rinsed and drained
2cans(16 oz) pink beans or pinto beans, rinsed and drained
In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Continue to cook until beef is browned, 4 to 5 minutes longer. Add the onion and celery; cook until tender. Stir in chili powder, cumin and pepper; cook 1 minute. Add green chiles and garlic; cook 1 minute longer.
Stir in juices and tomatoes. Bring to boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until thickened to desired consistency.
Serve with sour cream, cheese, onions or crackers.
Recipe Notes
This recipe easily can be halved for a smaller crowd.