Lickidy Split Chili Recipe

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Lickidy Split Chili



The family has been asking for my chili cornbread and would you know it, I didn't have any leftover chili in the freezer so I had to think quick, a promise is a promise. I whipped this up quickly and they loved it as is and thought it made the best chili cornbread ever. It is worth it when you please your kids.

★★★★★ 1 vote
15 Min
45 Min
Stove Top


1 1/2 lb
hamburger or ground round
1 Tbsp
worcestershire sauce
1 can(s)
can diced tomatoes
1 can(s)
tomato sauce
1 can(s)
chili beans (mild)
1 can(s)
pinto beans (drained)
1 medium
onion diced
4 clove
garlic minced
2 Tbsp
chili powder
1/2 tsp
7 oz
low sodium v8 juice


1Brown burger with worcheshire sauce until no longer pink then add the onion and finish cooking until onions are translucent. Drain your meat and put back in your pot.
2To your burger mixture add tomatoes and sauce, stir then add both beans and stir. (don't drain chili beans just the pinto. You need the sauce from chili beans).
3Now add the garlic, chili powder, cumin and your V8 juice. Stir and let simmer for about 30 minutes. I simmer without lid to help thicken and with a lid when I want it soupy.
4Serve up and enjoy. Garnish ideas from my kids(sour cream and cheese and tortilla chips instead of crackers or save it to use in my chili cornbread recipe, watch for it.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy