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Mom’s Chili
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Description
The lazy girl’s . . . errr . . . busy girl’s chili. Warm, comforting, hearty and perfect for cold days.
Ingredients
- 1-¼ pound Ground Beef
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chili Powder
- 1-½ teaspoon Cumin
- ½ teaspoons Coriander
- ½ teaspoons Cayenne Pepper (more If You Like It Hot!
- 1 can 46 Oz V-8 Original
- 4 cans (14 Oz Each) Kidney Beans (light And Dark), Rinsed And Drained
- 1 whole Diced Red Onion, For Garnish
- 1 cup Shredded Cheddar Cheese
- 1 teaspoon Dijon Mustard
- ½ cups Sour Cream
Preparation
In a large stockpot over medium heat, cook the ground beef with a little olive oil, breaking up as you go until browned. Season with chili powder, cumin, coriander and cayenne peppers. Stir in the V-8 juice and beans, reduce heat to low and simmer for as long as you can stand it… but I recommend at least an hour, 2 or 3 hours is always better.
Garnish with fresh shredded sharp cheddar, a drop of sour cream, some diced red onion and a smidge of Dijon mustard. You will not be disappointed.
*As for the V-8 juice, I’ve tried the Low-Sodium version several times (the one I drink) in this chili recipe and it just didn’t taste right. I’ve grown incredibly sensitive to salt since I’ve been gluten-free, so I tried it again with the low-sodium and it still didn’t taste right. For best flavor (I can’t believe I’m recommending this!) use the Original.
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rivergirl10 on 1.6.2011
DeltaWhiskey, I’ve never seen a chili recipe other than mine that calls for V-8 juice. I call it my secret ingredient.