Every since I can remember, my mom made chili on Halloween. We did have it a few times during the winter months, because it’s so warm and hearty, but nothing says Halloween to me more than my mom’s chili!
Well it’s not Halloween just yet, but our temps dipped down last weekend and I’ve been in a chili mood ever since. A few days ago I teased about this recipe when I posted those fun Chili Cook Off Score Card Printables and as promised, this comes together in no time and is simply delish!
I’ve included the original recipe, but of course, I like to alter things a bit using spices I always have on hand.
This is one of those dishes that just gets better over time. You can definitely serve it right away, let it simmer for a few hours, or make it ahead and reheat it.
1 lb ground beef
1 medium onion, diced
4 (15oz) cans chili beans*
1 (64 oz) V8 juice
1 pkt McCormick Chili Mix
1 TBSP chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
In a large pot, brown beef and diced onions together. Once browned, add in chili beans, seasonings and about 3/4 of the V8 juice. Bring to a boil, cover and cook for about 5 minutes. Stir occasionally and simmer for 15 minutes to 2 hours. Serve with cheese, sour cream, jalapenos, cracker or whatever you like!
This recipe is linked up – Monday Funday, Mandy’s Recipe Box, Wow Me Wednesday, Whimsey Wednesday, Real Housewives Round Up, Weekend Re-Treat, The Party Bunch, Friday Finds, The Creative Collection, Link Party Palooza,