Football Chili

[Mike Nolan]

Football Chili

Chili purists will probably say "This isn't chili!!" It is a very mild chili recipe (no garlic or chili powder, though you could add them) one my wife's stepmother always made before Husker football games and for dinner on Christmas Eve (along with oyster stew.)

In Nebraska a mild chili is almost always served with a cinnamon roll.

Yield
10 Quarts

Ingredients

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
Instructions

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 10 years, 1 month ago by Mike Nolan.

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