It is a little early in the year to turn to the warm wintry soups and stews that I love, but it has been cool and we love chili around here.
Brown a pound of ground beef and rinse and drain well. In a large pot mix the ground beef, 1 quart tomato juice, 4 or 5 cans of chili beans ( we like beans so more is better but if your family doesn't, you can sneak them in if you blend them a little), a beer and your seasonings. We like the Carroll Shelby's chili kit and hotter is better around here. Bring to a boil, reduce heat, stirring occasionally, and simmer for at least an hour. Sprinkle each bowlful with shredded cheese and a dollop of sour cream, serve with crackers or corn bread.
The leftovers work really well for chili dogs. Enjoy.
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