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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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The Texan that shared this recipe with me swears it is an authentic Texas-style chili. I'm from the north so I don't know if it is or not, but my family and I love it! And I didn't really care for chili before this! Read more ! Ingredients:
1 pound lean ground beef |
1 small onion, chopped |
2-3/4 tablespoons chili powder |
2 tablespoons brown sugar |
dash of red cayenne pepper |
dash of ground black pepper |
1 teaspoon minced garlic |
2 tablespoons white vinegar |
3 dashes of tabasco sauce (optional) |
one 12 ounce can regular v-8 juice (not one of the flavored varieties) |
one 15 oz. can diced tomatoes (do not drain) |
one 15 ounce can dark red kidney beans (do not drain) |
a scant 1 tablespoon cornmeal |
shredded monterey jack cheese (optional) |
Directions:
1. In a medium size pot, brown ground beef and onion together. Drain any grease well.
2. Add chili powder, brown sugar, red cayenne pepper, black pepper, garlic, vinegar, Tabasco sauce (if using), V-8 juice, tomatoes, and the JUICE ONLY from the can of kidney beans. Simmer over low heat until cooked down, about an hour or so.
3. Quickly stir in cornmeal to thicken (if you stir it in too slowly, the cornmeal will clump up and you'll have little yellow floaters in the chili).
4. Stir in kidney beans and simmer 30 minutes.
5. Top servings with shredded Monterey Jack cheese, if desired.
6. Note: You can make this as mild or as spicy as you like by adjusting the amounts of chili powder and tabasco. Like most tomato-based sauces, this tastes even better the next day!
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