lickidy split chili
(1 rating)
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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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(1 rating)
yield
6 -8
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For lickidy split chili
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1 1/2 lbhamburger or ground round
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1 Tbspworcestershire sauce
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1 cancan diced tomatoes
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1 cantomato sauce
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1 canchili beans (mild)
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1 canpinto beans (drained)
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1 mdonion diced
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4 clovegarlic minced
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2 Tbspchili powder
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1/2 tspcumin
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7 ozlow sodium v8 juice
How To Make lickidy split chili
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lickidy Split Chili:
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