Ingredients: |
Ingredients: 2 lbs. lean ground beef
1 green pepper, chopped
1 large onion, chopped
1 tsp. Lawry© Seasoned salt
½ tsp. Black Pepper
1 can (14.5 ounces) Zesty Chili Style diced tomatoes (DelMonte or brand of your choice)
1 can (29 ounces) tomato sauce (Contadina© or brand of your choice)
64 ounces of tomato juice
1 can (10 ounces) mild Tex-Mex Petite diced tomatoes & green chilies (Red Gold or brand of your choice)
1 can (15.8 ounces Bushes© Great Northern Beans, undrained
1 can ( 27 ounces) Bushes© Chili Beans in mild chili sauce
1 package chili seasoning mix (1¼ ou nces)
Chili powder (optional, according to taste)
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Directions: |
Directions:1. In a medium skillet, brown the hamburger and crumble; cook the onion and pepper with the meat. Drain and set aside.
2. Either in a 6 quart or larger crock pot or a stock pot, add the drained meat with cooked peppers and onion.
3. Add all other ingredients and mix well.
4. If using a crock pot, cook on LOW setting for a minimum of six hours stirring about 1 X per hour. If making in a stock pot, simmer on low heat setting for a minimum of 4 hours, stirring frequently as to ensure no burning. The longer this simmers, the better the blend of all the flavors.
5. Serve while hot. You may want to garnish with either chopped green onion, shredded chedder cheese, sour cream and crackers. Store leftovers in a sealed container in the refrigerator after the soup has cooled down some.
Note: To reheat, place in microwave or can be put into pan for stovetop warm up. You may add other spices according to your taste (chili powder, garlic powder, tabasco, hot red pepper flakes, etc.) |
Personal
Notes: |
Personal
Notes: I have been making this chili for years. If I do not have all canned ingredients on hand and do not plan on going to the store, I will use whatever tomato products I have in the pantry. If that does happen, I usually adjust the spices accordingly. This is a tasty and hearty soup. We like it on the thicker side, so it only gets better with each reheat. This one warms the innards!
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This recipe for Marj's Beef Chili is from