Chili with Cheese



*2 pounds Ground Beef, cooked
*2 tablespoons Extra Light Olive Oil
*3 small onions, chopped
*1 large Green Bell Pepper, chopped
*2 Jalapeño Peppers, chopped
*2 large Garlic Cloves, pressed or minced
*1 teaspoon Salt
*1/4 teaspoon Black Pepper
*1 tablespoon Chili Powder
*1/2 teaspoon Cumin
*2 tablespoons Sugar
*2 teaspoons Cocoa Powder
*dash of Tabasco Sauce
*1/2 teaspoon Coriander
*1/2 teaspoon Dry Ground Mustard
*28 ounce can a Crushed Tomatoes, puréed in blender
*5 cups V8 Vegetable Juice, low sodium
*1-2 cans 15.5 ounce Red Kidney Beans or Pinto Beans or one of each, drained and rinsed
**Grated Cheddar Cheese, topping

Sauté in sauté pan or cast iron pan, on medium heat the onions, peppers in olive oil until tender adding the garlic the last minute of sautéing. After sautéing add to the cooked ground beef.

Mix or whisk together In a bowl: Salt, black pepper, Chili powder, sugar, cumin, cocoa powder, coriander and dry ground mustard.

In a stock pot on medium heat add the puréed tomatoes, V8 juice, sautéed beef mixture, mixed spices and tabasco sauce. Simmer on low for about an hour stirring occasionally. (You can also simmer the chili in a crock-pot on low for 3 hours.)

Add red kidney beans and/or pinto beans after simmering and serve when beans are heated through.

**Optional toppings: Bacon Bits and chopped Green Onions




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