Prep: 20 min. Cook: 1 hour
20 servings (5 quarts)
Updated: Oct. 26, 2023
2-1/2 pounds ground beef2 cups chopped onion1 cup chopped celery3 tablespoons chili powder1 tablespoon ground cumin1 teaspoon pepper1 can (4 ounces) chopped green chiles1 garlic clove, minced1 can (46 ounces) tomato juice4 cups V8 juice1 can (28 ounces) diced tomatoes, undrained2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (16 ounces each) pink beans or pinto beans, rinsed and drainedOptional: Sour cream, cubed avocado, shredded cheddar cheese and sliced jalapeno pepper
In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Continue to cook until beef is browned, 4-5 minutes longer. Add onion and celery; cook until tender. Stir in chili powder, cumin and pepper; cook 1 minute. Add green chiles and garlic; cook 1 minute longer.
Stir in juices and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until thickened to desired consistency. If desired, serve with sour cream, avocado, cheese and jalapenos. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
This recipe was tested with Goya Pink Beans (Habichuelas Rosadas). Pinto beans may be substituted if pink beans are difficult to find.
1 cup: 225 calories, 7g fat (3g saturated fat), 35mg cholesterol, 595mg sodium, 23g carbohydrate (7g sugars, 6g fiber), 17g protein.