Chili
A hearty stovetop chili loaded with ground beef, bacon, vegetables, tomatoes and pinto beans.
Servings: 8
Calories: 594kcal
Ingredients
- 4 slices bacon cut into thin strips
- 1 onion diced
- 1 bell pepper diced
- 1 carrot shredded
- 2 pounds ground beef 80/20
- 1 packet Out Grilling Chili Seasoning
- 2 cups V8 Juice
- 32 ounces crushed tomatoes
- 32 ounces petite diced tomatoes
- 32 ounces pinto beans rinsed and drained
Instructions
- Cook the bacon in a large pan or Dutch oven over medium heat until crispy. Transfer it to a paper towel-lined plate and set aside, leaving the bacon drippings in the pan.
- Add the onion, bell pepper and carrot to the pan. Cook until the vegetables begin to soften.
- Increase the heat to medium-high. Add the ground beef and Out Grilling Chili Seasoning. Mix well and cook, stirring occasionally and breaking the beef apart, until it is well browned.
- Add the V8 Juice, crushed tomatoes, petite diced tomatoes and pinto beans.
- Cook, stirring frequently, until the chili begins to bubble.
- Reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
- Stir in the cooked bacon or reserve it for topping the chili.
- Taste and season with salt if desired. Serve hot with your favorite toppings.
Video
Notes
- If the chili is too thick, add more V8 Juice, beef broth or water.
- For thicker chili, simmer uncovered for an additional 10 to 15 minutes.
- Refrigerate leftovers in an airtight container for up to three days.
- Freeze for up to three months.
- Reheat over medium-low heat, stirring occasionally until heated through.
Nutrition
Calories: 594kcal | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 560mg | Potassium: 1682mg | Fiber: 16g | Sugar: 14g | Vitamin A: 2791IU | Vitamin C: 60mg | Calcium: 167mg | Iron: 8mg