• 3 cups chili beans, pre-cooked (canned chili beans work too)
• 1 large can V-8 Spicy tomato juice
• 4 tomatoes, coarsely chopped
• 3 lbs. ground beef or steak cubed
• 2 cups Dill Pickle Juice*
• ½ large onion, coarsely chopped
• 2 Tbs. minced garlic
In a large pot, start to cook the chili beans (or start warming them if precooked). Meanwhile, in a large skillet, sauté the onion and minced garlic until the onion is slightly transparent, then add the ground beef or steak. Brown until half cooked, then add to the beans.
Add the tomatoes, pickle juice, V-8 and just enough water to barely cover the top of the chili. Simmer until water is almost boiled off, stirring occasionally. Chili is done when it is nice and thick and a wooden spoon will almost stand up in it. Garnish with coarsely grated sharp cheddar cheese and onion pieces.
* Try dill-licious pickles from Cain’s, Gedney and Del Monte®.