I adapted recipes through the years to achieve our family's favorite chili recipe. Having some fairly tasteless chili at a community function last night reminded me that I should post our recipe for sharing. This is not a spicy hot chili, but it has plenty of flavor. Enjoy!
Chili
1 lb. ground beef or venison
1 large onion, chopped
1 46 oz. (approximate size) bottle of tomato juice. A large can will work, but the juice tastes better from the bottle.
2 15 oz. or 28 oz. can of diced tomatoes
2 cans condensed tomato soup
2 cans of your choice of beans (kidney, black, pinto, white), rinsed well (optional)
2 Tbsp. instant onion flakes (yes, even with the onion above)
1 Tbsp. + 1/2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. seasoned salt
1/2 tsp. red pepper flakes
1/2 tsp. instant minced garlic (sometimes hard to find, but it's not optional)
1/2 tsp. sugar
Brown the meat with the onion. Add remaining ingredients and simmer for about 15 minutes, or longer in a slow cooker.
Let cool a bit before serving.
Serving suggestion: corn chips, sour cream and shredded cheddar to top each bowl
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