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!