I actually had intended to include this recipe in my post yesterday about the versatility of canned tomatoes, but I didn't realize I had missed it until I hit publish. Since Life As Mom is doing an Ultimate Recipe Swap featuring Soups, Stews, and Chilis, it felt like this was still the right time to share my Chili recipe with you.
Let me start by saying that when I tell my family that chili is on the menu, I have to specify what type. Most of the time, it is Skyline (or Cincinnati-style) Chili. This is a year round favorite at my house. But, I also make other chilis in the fall and winter. I have a chicken chili recipe that we enjoy, that I think I found on a bottle of ketchup many years ago. Then, there is what I call regular chili. It is the chili that I grew up on (or at least a close adaptation) and one that I enjoy serving on a blustery day. What I like about this chili recipe is that it is extremely simple, yet flavorful and satisfying.
We had it for dinner earlier this week and then I got to take leftovers to work for lunch - yum!, perfect for the weather we had earlier this week with temperatures in the 50s and rain.
1# ground meat, browned and drained
1 46oz can Vegetable Juice
1 can Diced Tomatoes
1 can Kidney Beans
Chili Powder, to taste
Combine in pan and allow to simmer for at least 30 minutes. I garnish mine with a dollop of sour cream and some shredded cheddar cheese.
For more Soups, Stews, and Chilis, be sure to check out the Ultimate Recipe Swap.