Fall is in full swing which means that it is the perfect time to make a big pot of chili, put on some comfy clothes and just relax in a nice warm home.
I have enjoyed this chili recipe my entire life. My mom made it when I was a child and I would gobble it up; it is super tasty. Tolar lives off of the chili in the fall and winter. He likes to make a double batch to have some for lunches and dinners. And the last time I made it, Baby K just couldn't get enough. So let's just say it is a crowd pleaser.
And you are going to love this recipe, because it is so easy.
Ingredients:1 can pinto beans
1 can light red kidney beans
1 can dark red kidney beans
1 medium sized onion
2 small cans V8 juice
1 can tomato sauce
1 can diced tomatoes
1 pound ground beef
1 packet taco seasoning
1.) Brown the ground beef. Add 1 packet of taco seasoning and stir, coating the browned ground beef.
2.) Dice an onion and cook with a little bit of cooking oil in a separate pot (I use a big pot).
3.) Once the onion is tender, add in the pinto beans, light red kidney beans and dark red kidney beans (do not drain).
4.) Pour in the V8 juice, tomato sauce and diced tomatoes.
5.) Add the ground beef. Stir everything together.
6.) Bring chili to a boil and then reduce to low/medium heat.
7.) Cook for 1 hour, stirring occasionally (I try to stir about every 5 minutes to make sure it doesn't stick to the bottom of the pot).
8.) Serve and enjoy!