I’ve heard of friends making chili using V8 juice, and I found this recipe that I was eager to try. I liked the minimal ingredients, and especially that the chili can be made in less than 2 hours. This chili definitely packs some heat! It wasn’t so hot that I was gulping down water, but after a few bites, you can definitely feel the heat inside your mouth and feel a warm sensation. While I still have my favorite chili recipe, this one is delicious and simple… and cooks in less than 2 hours.
- 2 lbs ground beef
- 1 Tbsp black pepper
- 1 Tbsp garlic salt
- 3 Tbsp cumin
- 1 Tbsp Canola oil
- 1 large onion, chopped roughly
- 2 jalapenos, seeded and diced
- 5 cloves garlic, minced
- (2) 7-oz cans diced green chiles (Omit if using diced tomatoes with green chiles)
- 16-oz can dark red kidney beans, drained
- 16-oz can light red kidney beans, drained
- (2) 14.5-oz cans diced tomatoes
- 1 bunch cilantro, chopped
- 46 oz. bottle Spicy Hot V8 Juice
- Chili toppings- Avocado, Sour cream, Shredded cheese, Oyster Crackers
1. In a 5-qt dutch oven or large pot, brown the beef over medium heat until tender; drain grease and return pot back to the stove.
2. Add in black pepper, garlic salt and cumin; mix well to combine.
3. Remove the cooked ground beef from the pot, add the oil, and add in onion, jalapenos; cook until onions and jalapenos become tender. (This took me 15 minutes.)
4. Add in garlic, and cook for a few minutes.
5. Stir in the green chiles followed by the beans.
6. Add in the tomatoes (with their juice) and cilantro; stir until everything is combined together.
7. Slowly begin pouring in V8 juice to desired consistency. Let simmer over low heat until heated through (approximately 30-60 minutes).
8. Serve hot with sour cream, shredded cheese and diced avocado.
Note: To alter dish to a less spicy version, reduce (or omit) the amount of jalapenos used and/or use regular V8 juice or tomato juice in place of the spicy hot version.
Yield: 6-8 Servings
Source: Slightly adapted from With a Cherry on Top