Classic Chili

Crumble beef into a Dutch oven. Add onion and green pepper and cook over medium-high heat until meat is cooked through. At this point, I always drain the beef and wipe out the pan simply to cut out some fat. This is optional.

Add in the Ro-Tel, kidney beans, chili seasoning. Stir to combine. Slowly add in the tomato juice. Bring to a boil. Cover and reduce heat to low. Simmer on low heat at least 4 hours, up to 8 hours.

Ladle into soup crocks, topped with green onions, cheddar cheese, sour cream, crackers or other toppings as you desire.

Cassie’s notes:
Make this chili a little healthier by using ground turkey or ground chicken in the place of ground beef. Or skip the meat altogether and double the beans for a thick and hearty vegetarian chili!