Tuesday, June 5, 2012

Stovetop Chili

I have made this recipe a couple of times and it has never steered me wrong.  I always receive frequent compliments when making it for a party or large gathering and have been asked for the recipe more than once.  The consistency will be hearty with just enough fluidity, but if you like a more "liquidy" chili you can always improvise with more juice and less sauce or diced tomatoes.

One of my favorite things to do with this recipe is to freeze single to double portion sizes for quick lunches and dinners later on.  It'll keep for 2-3 months easily if frozen properly.  


    2 pounds lean ground beef or ground turkey
    1 (23 fluid ounce) can tomato juice
    1 (29 ounce) can tomato sauce
    2 (14 ounce) cans diced tomatoes (plain or seasoned) 
    1 (15 ounce) can kidney beans, drained and rinsed
    1 (15 ounce) can pinto beans, drained and rinsed
    1 onion, chopped 
    1/2 green bell pepper, chopped 
    1/8 teaspoon ground cayenne pepper
    1/2 teaspoon white sugar
    1/2 teaspoon dried oregano
    1/2 teaspoon ground black pepper
    1 teaspoon salt
    1 1/2 teaspoons ground cumin
    1/4 cup chili powder


  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
  2. In a large pot over high heat combine all ingredients. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.

(Note: For a slow cooker, set on low, cook beef, add ingredients, and cook for 8 to 10 hours.)

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