My Special Chili Recipe

Name: My Special Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 (15 ounce) can dark red kidney beans; 1 (15 ounce) can chili beans; 1 (46 ounce) can tomato juice; 1 medium onion; 4 teaspoons chili powder; 2 tablespoons chopped garlic (comes in a jar in the produce section); 2 teaspoons seasoning, blend (I use Mrs Dash original); 1 pinch cayenne pepper; shredded cheese (optional); cracker (optional)

Servings: persons

1 lb lean ground beef
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can chili beans
1 (46 ounce) can tomato juice
1 medium onion
4 teaspoons chili powder
2 tablespoons chopped garlic (comes in a jar in the produce section)
2 teaspoons seasoning, blend (I use Mrs Dash original)
1 pinch cayenne pepper
shredded cheese (optional)
cracker (optional)

1
Brown the beef adding half(2 tsp) the chili powder and half(1 tbls) the garlic and half the onion while it is cooking.
2
Drain the excess liquid and put in crockpot.
3
Pour in all the tomato juice.
4
Add the remaining spices and onion.
5
Let it cook for at least an hour on high in the crcokpot or until he onion is cooked.
6
It is better if you put it on medium heat(if you have it) and cook it for at least 2 or 3 hours.
7
Stir occasionally.
8
Serve with cheese and/or crackers spinkled on top.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb lean ground beef, 1 (15 ounce) can dark red kidney beans, 1 (15 ounce) can chili beans, 1 (46 ounce) can tomato juice, and more.

Yes, My Special Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Special Chili

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