Chili purists will probably say “This isn’t chili!!” It is a very mild chili recipe (no garlic or chili powder) one my wife’s stepmother always made before Husker football games and for dinner on Christmas Eve (along with oyster stew.)
2 large onions
oil or butter
1 large jug V-8
#10 can of diced tomatoes
8 cans of kidney or pinto beans
2 to 2 1/2 pounds of ground beef
Dice the onions, add oil and cook in a 12 quart pot until transparent. (If some of the onions turn brown, that’s OK, it adds to the flavor.)
Add V-8, beans and tomatoes.
Bring to a boil, reduce heat to a simmer and cook for at least 2 hours, longer is better.
Brown ground beef, drain and add to the chili. Let cook at least another half hour.
Best made the day before, and refrigerated overnight, then reheated.
Source: Mary Hillegass
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This topic was modified 3 years, 1 month ago by Mike Nolan.