Tuesday, October 9, 2012

Chilly Night Chili

 
Chilly Night Chili
2 pounds ground round beef
1 46 oz can Campbell's Tomato Juice
2 16 oz cans Bush's Chili Beans in Mild Sauce
2 10 oz cans Rotel
1 1oz pkg Williams Original Chili Seasoning
1 diced yellow onion
2-3 cloves minced garlic
1-4 Tablespoons Chili Powder (according to taste)
Salt & Pepper to taste
 
 
Brown beef with onion and garlic.  Drain meat.  In a large pot, combine meat with remaining ingredients.  Stir and simmer on low to medium heat for at least one hour, stirring frequently.  The longer it simmers the better it tastes!  Serve with Fritos, Crackers, Jiffy Cornbread Muffins, Cheddar, Sour Cream and Jalapenos.
 

Set a pretty table.  Light the Fall candles.  Throw on a sweatshirt because this my friends is a Fall dinner done right.



This recipe is my sister's.  It got published in a magazine and let me tell you, it is one of our families very favorite dinners! 


This is even better the next day.

It freezes and reheats well.

I like to use left overs to have Chili Dog & Tater Tot night.

If there is just a small amount to freeze, you can pull it out for a quick meal one night.  Top Baked Potatoes with the Chili, Cheese & Salsa-serve with a Salad.

1 comment:

New Every Morning said...

It's not chilly here is NC, but I am READY for some chili! Thanks for this recipe! I think I have everything in the pantry to make it!

P.S. WHERE did you find those mason jar glasses?! LOVE them!!!