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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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As alot of you know this, some cars have V-8 motors and some people call them Hot Rods . I had some V-8 juice that needed to be used up and I wanted chili, so this recipe and the name for it was was born. Like a V-8 motor this chili has a bit of a kick. :) Depending on how thick or thin you like your chili, just adjust the amount of V-8 juice. And then adjust the seasonings according to your tastes. Submitted to ZAAR on July 29th, 2009. Ingredients:
2 tablespoons all-purpose flour |
4 teaspoons chili powder |
1 teaspoon crushed red pepper flakes |
4 tablespoons dried onion flakes |
1 teaspoon mexican oregano |
1 1/2 teaspoons garlic powder |
1/2 teaspoon salt |
2 teaspoons seasoning salt |
1 teaspoon cumin |
2 lbs ground beef |
1/2 cup finely chopped sweet onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped red pepper |
1/2 cup finely chopped green pepper |
3 (15 1/2 ounce) cans pinto beans, drained |
1 (28 ounce) can diced tomatoes |
16 ounces v- 8 juice |
Directions:
1. Mix together all of the chili seasoning ingredients and set aside.
2. In a large dutch oven, add the first five ingredients of the the chili meat base over medium heat.
3. Cook until meat is lightly browned and veggies are almost fork tender, about 20 minutes.
4. Drain meat/veggie mixture and return to pan.
5. Add beans and chili seasoning mix, stir until well blended.
6. Then add the tomatoes and V-8 juice, mixing well.
7. Let simmer on medium-low heat for about 30 minutes stirring every now and then.( if you like the longer you let it simmer the better it will taste.).
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