Tomato Juice Chili
Meaty, mild stovetop chili: ground beef, onion, petite diced tomatoes and mild chili beans simmered in a 46-ounce can of tomato juice. Serves 6.
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Ingredients
- 1 pound ground beef
- 1 large onion chopped (about 1 cup)
- 28 ounces petite diced tomatoes 1 can, with liquid
- 46 ounces tomato juice 1 can
- 2 to 3 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 16 ounces mild chili beans 1 can
Instructions
- In a large pot, cook and stir the ground beef and onion until the beef is lightly browned and cooked through (160°F). Drain the fat.
- Stir in the diced tomatoes with their liquid, the tomato juice, chili powder, salt, sugar and Worcestershire sauce.
- Bring the chili to a boil, then reduce the heat. Cover and simmer for about 45 minutes.
- Stir in the chili beans and bring back to a boil. Reduce the heat and simmer uncovered for about 15 minutes, until hot. For thicker chili, keep simmering, stirring occasionally, until it is as thick as you like.
Notes
For thicker chili, keep simmering uncovered, stirring occasionally; it also thickens as it stands. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F, bringing it to a rolling boil on the stove.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 29.8gProtein: 21.2gFat: 9.6gSodium: 1981mgFiber: 8.9gSugar: 12.4g