Hot Rod Chili
Recipe: #6068
July 31, 2012
Categories: Comfort Food, Dinner, Main Dish, Chili, Beans, Beef, Ground Beef, Southern, Southwest, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Game/Sports Day, Sunday Dinner, Winter, Dutch Oven, Stove Top, Gluten-Free, High Protein, No Eggs, Canned Tomatoes, Make it from scratch more
"As a lot of you know this, some cars have V-8 motors and some people call them " HOT RODS ". So that's the reasoning behind the name. :)"
Original recipe yields 8 servings
Ingredients
- CHILI SEASONING MIX
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- CHILI BASE
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Nutritional
- Serving Size: 1 (390.8 g)
- Calories 448
- Total Fat - 20.2 g
- Saturated Fat - 7 g
- Cholesterol - 105.2 mg
- Sodium - 986.7 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 4.4 g
- Sugars - 18.5 g
- Protein - 37.3 g
- Calcium - 158.5 mg
- Iron - 5.6 mg
- Vitamin C - 42.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix together all of the chili seasoning ingredients and set aside.
Step 2
In a large dutch oven, add the first five ingredients of the the chili meat base over medium heat.
Step 3
Cook until meat is lightly browned and veggies are almost fork tender, about 20 minutes.
Step 4
Drain meat/veggie mixture and return to pan.
Step 5
Add beans and chili seasoning mix, stir until well blended.
Step 6
Then add the tomatoes and V-8 juice, mixing well.
Step 7
Let simmer on medium-low heat for about 30 minutes stirring every now and then.( if you like, the longer you let it simmer the better it will taste.).
Tips & Variations
No special items needed.
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