Ingredients: |
Ingredients: 5# Lean Ground Beef
1 Large Yellow Onion, Diced, ¼”
5 Packets Taco Seasoning
1 Large Can V-8 Juice
3-30 oz Cans Whole Tomatoes, Chopped
1-8 oz Tomato Paste
1-30 oz Diced Green Chilis
1-6 oz Diced Jalapenos
2-30 oz Hot Pinto Chili Beans
1-30 oz Red Kidney Beans
Granulated or Powdered Garlic, to taste
Salt and Pepper, to taste
2-3 T Vegetable Oil
2 T Corn Starch, Stirred into ¼ C Water
Water
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Directions: |
Directions:In a thick-bottomed pot large enough to hold all ingredients, heat 2-3 T Vegetable Oil, then thoroughly crumble and brown the beef over med/high (until pieces just start to get crispy and all water is evaporated), adding onion near the end until onion is transparent.
Strain meat and onion in colander to drain fat, or tilt pot and spoon it out. Return to same (unwashed) pot. Add packets of Taco Seasoning to meat per package instructions, toss meat to coat, and stir in recommended water (see package). Bring to boil, reduce and simmer 10-15 minutes.
Add the V-8, Tomatoes, Tomato Paste and a couple cans of water (using can to measure), Chilis, and Beans. Add Salt, Pepper and Garlic to taste. Then give it all another good stir.
Bring back up to a boil, reduce to just a simmer; and cook for 30-45 minutes, stirring a couple of times. Watch the heat so it doesn’t stick or burn on the bottom, especially if the pot has a thin bottom. You can set the pot inside a cast iron skillet to help keep it from sticking.
Add small amounts of water if too thick; or if too thin, slowly stir in the Corn Starch/Water mixture until thick enough. You may have to bring back to a low boil to get it to thicken.
Serve with Oyster Crackers, or Grilled Cheese Sandwiches…Quick, easy and very hearty…
Add or subtract beans, or substitute other varieties. You can add Frank’s Red Hot, chili powder, and/or cumin if you like a little extra kick. Or leave out Jalapenos for a milder chili. For a lighter chili, ground turkey can be substituted. |
This recipe for Engine 12 One-Pot Chili (Lt. Mike Brickman DFD Station 12) is from