This is hands-down one of the best chili recipes I've made. The ingredients sound a bit bizarre, but it makes a fantastic soup for cold, wintry nights. Even my two step-daughters will eat it and they're pretty picky eaters.
2 pounds lean ground beef1 large onion, finely chopped1 teaspoon minced garlic3 cups tomato juice1 cup mild taco sauce1 ½ cups thick and chunky salsa1 can (14.5 ounces) diced tomatoes1 can (10.75 ounces) tomato soup1 can (8 ounces) Dr Pepper1 tablespoon balsamic vinegar1 package (1 ounce) Williams Tex Mex Chili Seasoning2 cans (15.5 ounces each) pinto beans, rinsed and drainedSalt, to tasteTortilla chips, optional
Cook ground beef, onion and garlic in large Dutch oven over medium-high heat until beef is browned, stirring frequently to crumble beef; drain. Stir in tomato juice, taco sauce, salsa, diced tomatoes, tomato soup, Dr Pepper, balsamic vinegar and Williams Chili Seasoning. Heat to a boil. Stir in beans and salt, if desired. Cover, reduce heat and simmer 30 to 60 minutes.
Ladle into bowls and serve with tortilla chips, if desired.
Makes 8 servings
Not everyone may be able to find Williams seasonings in his or her grocery store, but any type of chili seasoning may work.
I definitely enjoy cooking and baking!