Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound ground beef
3 Tablespoons chili powder
6 Ounces V-8(R) vegetable juice
1/2 Cup chopped onions
32 Ounces kidney beans -- drain and rinse
16 Ounces Italian tomatoes -- crushed
16 Ounces Mexican tomatoes -- stewed
1 Dash Worcestershire sauce
Brown the ground beef and drain completely. Mix in chili powder and
onions and stir 2-3 minutes. Mix tomatoes and V-8 juice in large heavy
skillet with cover. Combine browned beef in pan with tomatoes.
Simmer, stirring occasionally, for approximately 40 minutes. Add
drained and rinsed kidney beans and continue to simmer for 15-20 minutes
longer. Cover and let set for up to 1 hour for flavors to blend.
Serve with choice of sour cream, cheddar cheese, chopped green onions
or white onions and homemade cheese biscuits.
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Serving Ideas : Serve with fresh apple slices, coleslaw, cheddar biscuits.
NOTES : For spicier chili and a different taste, use the V-8 hot and spicy
juice. Worcestershire sauce is optional but recommended.
This recipe was developed many years ago when, as a Navy
wife, I often had to use the lowest price food and still get
nutritional and good-tasting meals prepared. We still love this
and often have it served with our favorite dishes of homemade
coleslaw, biscuits made with cheddar cheese and wheat germ, and
some fresh crisp apple slices.
