Family traditions often revolve around recipes and cooking. Vicki shares her chili recipe memory … “This recipe has been in my family for as long as I can remember. It is so simple to put together. Each time I make it, I am reminded of sitting around the kitchen table in Indiana with my mom, dad, and sisters, Kristal and Holly. This tradition was then carried on to my table in Florida where it has become a cool-weather favorite.”
Servings 12
Ingredients
- 1-2 Tbsp extra virgin olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 2 pounds lean ground beef
- 3/4 tsp salt
- 1/2 tsp fresh ground pepper
- 1 Tbsp Worcestershire sauce
- 46 ounce bottle of tomato juice
- 6 ounces ketchup
- 3 16 ounce cans red kidney beans drained
- 3 Tbsp or more chili powder (spicy if you prefer)
- Grated cheddar cheese
- Sliced green onions
- Sour cream
Instructions
- Heat olive oil over medium-high heat, add onion and garlic, and cook until onion is translucent.
- In a separate pot, brown beef with salt and pepper. Drain off fat.
- Return beef to pot, add cooked onion and garlic, and the rest of the ingredients up to the cheddar cheese. Bring to a boil.
- Turn down heat and simmer for at least 45 minutes.
- Place chili in bowls and top with cheese, green onions and sour cream.
Notes
Freeze leftovers - it tastes even better reheated!
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