Chili is a great way to warm up during the cool, crisp evenings of fall. It's even better with some yummy, buttery cornbread served alongside it to complete the meal.
This is a slight variation on a chili recipe we've had in our family for years. It's always been a favorite of the kids because it has no large chunks of tomatoes. Of course my husband likes those big hunks of 'maters so it's hard to make everyone happy all at once, but this is really good start.
I was even lucky enough to win our church's annual chili cook-off this past weekend with this recipe. I was so excited!! It was the first time I had entered so I was completely blown away when I won. So enjoy this "award-winning" chili next time you need a meal that will warm you from the inside out.
Family Favorite Chili
1 1/2 cups chopped onion
2 lbs lean ground beef (a combo of part ground beef, part sausage works well also)
1 (46 oz) can tomato juice
2 (6oz) cans tomato paste
1 cup water
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1 teaspoon sugar
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 1/2 teaspoons cumin
2 tablespoons chili powder
1 (15 oz) can pinto beans, drained
1 (15 oz) can kidney beans, drained
In a large skillet over medium-high heat, brown the ground beef and onions until the beef is cooked through and the onions are translucent. Drain off any liquid.
In a 5-6 quart stock pot or dutch oven, add the cooked ground beef and onion. Add the tomato juice and tomato paste; stir in remaining ingredients. Bring to a low boil.
Reduce heat to low and simmer uncovered for 2 to 2 1/2 hours.
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Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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