V8 Chili

I was looking for a chilli recipe without actual tomatos for my dh, and this fits! He loved it, and since he works a rotating shift, I make it for him every time he goes in on nights ;)

Wednesday was chili and cinnamon roll day at the high school...the most popular lunch of the week. This was basically the recipe the lunch ladies used.

This recipe is unbelievably delicious to be so simple. I did tweak it a little, using a 1/2 pound each of Italian sausage and hamburger, and adding a whole garlic clove, a can of diced tomatoes, and 1/2 teaspoon each of cumin, Rendezvous Seasoning. I generally like chili a little spicier, but that's not a problem, as a little heat can be added by individual serving.

I have a very large family (9 w/ two men that eat for 4 so it's like I'm feeding 13) so this is what I did to adjust this chili for us. I started out making my own pinto beans. When done I doubled the meat and added 3 T of chili powder, 2tsp of cumin, 2tsp of oregano 1 T of garlic powder, 2 tsp of cayenne pepper, 2 T of sugar and a couple of dashes of Worcestershire sauce. I added 1 can of 64 oz tomato juice and 1 can of 46oz spicy hot V8 and lastly 2 cans of diced tomatoes. (14 1/2oz). I cooked it on high 3 hours and then simmered it through out the day. It came out perfect and everyone loved it. I made with cornbread Recipe #62571. Thanks for sharing. We will have this often this winter.

We been making this for several years using the largest available can of regular tomato juice and one of the spicy V-8. We also dice an onion and add to it and use 3 cans of kidney beans. Sometimes I cook some brown lentil beans for 10 minutes or so in the microwave, drain them and add to the chili at the start of cooking. Since they are already cooked, they will not soak up too much of the juices, but add a nice consistency to the chili.