lickidy split chili
(1 RATING)
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.
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prep time
15 Min
cook time
45 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds hamburger or ground round
- 1 tablespoon worcestershire sauce
- 1 can can diced tomatoes
- 1 can tomato sauce
- 1 can chili beans (mild)
- 1 can pinto beans (drained)
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 7 ounces low sodium v8 juice
How To Make lickidy split chili
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Step 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.
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Step 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).
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Step 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.
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Step 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.
- 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!
Discover More
Tag:
#Quick & Easy
Tag:
#Healthy
Category:
Chili
Keyword:
#Fun
Keyword:
#mild spicey
Keyword:
#great last minute
Ingredient:
Beef
Diet:
Dairy Free
Diet:
Low Carb
Culture:
Southwestern
Method:
Stove Top
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