Peoria Chili
Reminisce
- try a FREE ISSUE today!
"WHEN you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and this meal of chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her."
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 2 hours 10 min.
Ingredients:
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 can (46 ounces) tomato juice
- 1 can (28 ounces) diced tomatoes, undrained
- 1 to 2 tablespoons chili powder
- 1 tablespoon sugar
- Salt and pepper to taste
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- Shredded cheddar cheese, optional
Directions:
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired. Yield: 10 servings. IF COOKING FOR TWO: Freeze chili in serving size portions for quick meals later.