Beef, Mexican - Spanish, Soups and Stews

TAMRA'S CHILI

  • 3 pounds Ground beef
  • 2 large Onions
  • 2 Garlic cloves
  • 3 cans Tomatoes, diced
  • 1-2 large cans Vegetable Juice
  • 3 tablespoons Chili powder
  • 2 1/4 teaspoons Cumin powder
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Black pepper
  • 3 cans Kidney beans, rinsed and drained
  • 2 packages Oyster Crackers
  • 1/2 package Shredded Cheddar Cheese

    • Cook beef, onion and garlic in skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown. Drain. Stir in remaining ingredients except beans in a large stock pot. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling, stirring occasionally, until desired thickness. Top each bowl with oyster crackers and shredded cheddar cheese.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

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