ayers chili
During my 25 years of marriage, I have made more pots of chili than I can count. I would never seem to make chili the same way twice. That was until I made it this way. After I served this to my husband, he said this is the one he wanted to eat again. I wrote down the recipe and now this is the only way we have it in our house. Except for our 7 year old who wants her chili without beans. We always eat ours with crackers and a side of crunchy baby carrots.
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1/2 - yellow onion, chopped
- 1/2 - red bell pepper, chopped
- 1 tablespoon olive or avocado oil
- 1 1/2 - 2 pounds ground beef
- - black pepper, to taste
- - seasoned salt, to taste
- 2 packages chili seasoning
- 12 ounces tomato juice (I use V8)
- 28 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 8 ounces water
- 2 cans pinto beans, drained (red beans or kidney beans work fine also)
- - iodized salt to taste
How To Make ayers chili
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Step 1Heat oil in a large soup pot. Once heated, add chopped onion and bell pepper and saute until tender.
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Step 2Add ground beef and cook until brown. Add black pepper and seasoned salt at this time.
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Step 3Drain any oil if there is any.
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Step 4Add chili seasoning and tomato juice and allow to simmer for 5 minutes.
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Step 5After the 5 minutes, add the tomatoes, tomato sauce and water. Simmer for an additional 5 minutes.
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Step 6Add the beans of your choice and salt to taste. Allow chili to simmer for an additional 20-30 minutes.
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Step 7Serve with crackers and carrots or whatever you desire.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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