It’s about 40 degrees outside on this long Thanksgiving weekend–what could be better than some warm, hearty chili?? Today I made chili for the first time. It was very good, but I think that I need to invest in a crock pot! Here is the approximate recipe that I used, but I left out the measurements for the seasonings because that is really up to you. The recipe is based on my mom’s chili


2lbs ground beef
1-2 brown onions, chopped
Chili powder
Ground black pepper
Garlic, diced
1 6oz can tomato paste
1 lb can diced tomatoes
1 12 oz. can V-8 (spicy hot)
16 oz can kidney beans
Tabasco Sauce

-Brown the meat. Drain off the fat/juices.
-Drain the juice from the canned tomatoes. Add V-8 juice.
-Mix all the ingredients in a crock pot and cook covered on low for 5-9 hours  If you don’t have a crock pot, use a pot on the stove, covered, and use the lowest heat possible.


Add some cheddar cheese and cornbread on the side…Mmmmm!!

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