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OVERNIGHT OVEN CHILI




Source of Recipe


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In a six quart Dutch oven, on top of the stove, brown 2 lbs. of ground beef in 1/4c. cooking oil until all the pink is gone. Crumble with the back of a fork while it is browning. Remove from heat and add the following ingredients:

1 medium onion, chopped
3 (14 oz.) cans sliced stewed tomatoes
2 (14 oz.) cans clear beef broth
1 (10 oz.) can French onion soup
1 (10 oz.) can tomato soup
20 oz. V-8 juice
2 (1 lb.) cans red kidney beans, undrained
4 T. packed light brown sugar
1 T. dark vinegar
2 T. chili powder
1 T. cumin powder
1/2 t. garlic salt

Combine all ingredients, cover and bake at 275°, for 15 hours.
(Serves 8 to 10 and leftovers freeze well).

I added some chopped green and red pepper, 1 c. elbow macaroni prepared per directions and drained, 1-2 cloves garlic and 1/8 t. ground anise (my secret ingredient!). I used 3-4 oz. of extra broth, but cut down on the V-8 juice using 1 (6 oz.) can of the HOT-SPICY V-8. If you like your chili thick, you can thicken with oat bran as I did. I put this in the oven in the late evening and I can't tell you how great the house smelled the next morning!