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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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We grow a lot of tomatoes and vegetables for canneries in our areaand for use in this original recipe of mine, which won first place in a Best Chili contest at work!Dorothy Smith, Napoleon, Ohio Ingredients:
2-1/2 pounds ground turkey or beef |
1/2 cup chopped green pepper |
1 cup chopped celery |
2 cups chopped onion |
1 garlic clove, minced |
3 tablespoons chili powder |
2 teaspoons salt |
1/2 teaspoon pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (46 ounces) tomato juice |
4 cups v8 juice |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (16 ounces each) hot chili beans, undrained |
Directions:
1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer.
2. Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through. Yield: 20-24 servings.
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