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Texas Rotel Chili by Jessie photo

Chef: Jessica112

  • serves 8
  • cook time 30 minutes

This chili relies on an abundance of fresh vegetables and pantry staple spices to give it a fresh, home made flavor. Fully pre-cooked dry beans can be substituted for the canned beans. I do not recomend substituting the Ro-Tel or V-8 juice.

Ingredients

  • 1/3 cup - red bell pepper finely chopped
  • 1 can - approximately 15 oz black beans drained
  • 1 can - approximately 15 oz dark red kidney beans drained
  • 1/2 tsp - brown sugar
  • 1/3 cup - celery finely chopped
  • 2 T - chili powder
  • 1/2 tsp - coarse black pepper
  • 1/2 tsp - cumin
  • 2 cloves - garlic finely chopped
  • 1/4 cup - green onion finely chopped
  • 2 lbs. - ground beef do not drain
  • 1 tsp - kosher salt
  • 1 whole - medium onion finely chopped
  • 1/2 tsp - oregano
  • 3 T - red onion finely chopped
  • 1/2 T - red wine vinegar
  • 2 cans - Ro-Tel original tomatoes
  • 2 cups - V-8 Juice or more to taste

Directions

    Directions:
    In a large pot, brown ground beef and all vegetables including garlic. DO NOT drain beef.
    Add spices and all ingredients except beans, bring to a boil. Add beans, stir ocasionally and simmer uncovered 20 minutes till beans are soft and chili is well-blended. Stir more frequently to break up tomatoes if you did not use a food processor. Makes about 8-9 servings.

Serve with any quality bread and butter

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