Thursday, October 30, 2008


This is posted at the request of DD#3, but also found here.

In a large stock pot, I brown 1 lb ground beef and drain it, leaving it in the colander while I prepare the other items in the same pot.

2 cans light kidney beans, undrained (15 oz)
2 cans dark kidney beans, undrained (15 oz)
28 oz can diced tomatoes
30 oz tomato sauce
8 oz V-8
2 pkgs chili seasoning (Kroger)

Stir together. Add browned meat.
Bring to a boil and simmer for 10 - 20 minutes.

Serves 6

Freezes well.


  1. This is almost identical to my grandmother's recipe which I love. She served it over mashed potatoes. She was not a southerner but she was straight up Scottish.

    Tim makes our chili now. It is delicious but he doesn't use a recipe.

  2. Chili can be served in so many different ways that it excites my creative juices.

    One of the easiest supper club parties I went to was for *Chili*. We each brought toppings.... and the hostess served the chili over rice.

    Of course, that was when we lived in Charleston :)