From Ann Koehler's Kitchen: Chili Recipe

There is nothing quite like a warm bowl of homemade chili on a Wisconsin winter day. This recipe comes together in one pot in under an hour and features Grandma Ann's secret ingredient: V8 juice for depth and richness! I like to describe it as a simple "Church Chili" or a local "Chili Supper" recipe. Simple, delicious, not spicy, and liked by all. Serve it just like Grandma did with elbow noodles, shredded cheddar, a dollop of sour cream plus a stern warning of "YOU NEED TO LET IT COOL DOWN, BEFORE YOU EAT IT."

Chili Recipe

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 5 cloves garlic, minced

• 1 pound ground beef

• 1 tablespoon tomato paste

• 3 tablespoons chili powder

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/4 teaspoon cayenne pepper (more if you want it spicier)

• 1/2 teaspoon dried oregano

• 2 cans (15 ounces each) dark kidney beans, drained and rinsed

• 1 can (15 ounces) light kidney beans, drained and rinsed

• 4 cups V8 or tomato vegetable juice (OPTIONAL 1 CAN OF DICED TOMATOES)

• Kosher salt (measure with your heart)

• Fresh cracked pepper (measure with your heart)

Garnish

• Shredded cheddar cheese

• Sour cream

• Elbow noodles (optional but Grandma-approved)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add the diced onion with a pinch of salt and pepper. Cook 6 to 8 minutes until soft and lightly golden.

3. Stir in the garlic and cook for about 1 minute.

4. Add the ground beef. Cook and crumble until browned. Use the beef’s juices to scrape up the browned bits on the bottom of the pot.

5. Stir in tomato paste, chili powder, cumin, garlic powder, onion powder, paprika, cayenne, and oregano. Season again with salt and pepper. Cook for 1 minute to bloom the spices.

6. Add all three cans of beans and the V8 juice(plus an optional can of diced tomatoes). Stir well and bring to a gentle simmer.

7. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally.

8. Taste and adjust seasoning with more salt and pepper if needed.

Serve hot with cheddar, sour cream and elbow noodles for the full Ann’s Kitchen experience.