Chili

Usually when I set out to make a pot of chili, I just throw some ingredients in the crock pot and let it cook all day.  It is always pretty good, but usually never the same thing twice.

The other day I made a pot of chili for our church youth group party, and received so many compliments, that I wrote the recipe down and crowned it my go-to chili recipe.

You can go traditional and serve it with saltines, carrot/celery sticks, and pickles, or serve it up with Fritos, shredded cheese, and sour cream, as the youth liked it.  Either way, it's a pretty easy dinner for a chilly fall night or a Sunday football snack.

2 pounds lean ground beef
1 tsp garlic powder
1 tsp onion powder
2 cans chili beans, undrained
1 can kidney beans, drained and rinsed
1 envelope chili seasoning mix
1 envelope hot chili seasoning mix
1 envelope taco seasoning mix
1 1/2 (64 oz) jugs V-8 juice


In large pot or dutch oven, brown ground beef with garlic and onion powders until cooked through.  Drain well, return to pot.  Add chili beans, kidney beans, and all seasoning mixes.  Stir well.  Add V-8 juice and stir well.  Place over medium high heat until just beginning to boil.  Reduce heat to low and simmer 30 minutes, up to several hours.  The longer you simmer, the better the flavor.  Just be sure to stir occasionally to prevent from sticking.


Makes 12-16 servings.