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lickidy split chili

(1 rating)
Recipe by

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 rating)
yield 6 -8
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For lickidy split chili

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

How To Make lickidy split chili

  • 1
    Brown 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.
  • 2
    To 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).
  • 3
    Now 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.
  • 4
    Serve 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.