Food on the Hill: Mid-West Chili

This Week’s Recipe: Mid-West Chili

Photo by Sue York/ladailypost.com

Ingredients:
2 ½ pounds of ground beef
1 medium onion, diced
4 cans of Brooks Hot chili beans (mail order) or 4 cans of Hormel chili beans, hot with beans
6 oz of tomato paste
4 cans of kidney beans, drained
48-64 oz of V-8 juice (depends on how saucy you like your chili)
2 tablespoons chili powder
1 tablespoon of New Mexican hot chili powder
 
Directions:
Cook together the beef and onion, drain the fat off.
 
Photo by Sue York/ladailypost.com
 
Add in the V-8 juice and the tomato paste, simmer for 5 minutes. Add both sets of the beans.
 
Photo by Sue York/ladailypost.com
 
Add the chili powders slowly until you get the spiciness that you like.
 
Photo by Sue York/ladailypost.com

Simmer for one-half hour, stirring occasionally so it doesn’t stick.

Mid-West Chili

Photo by Sue York/ladailypost.com
Search
LOS ALAMOS

ladailypost.com website support locally by OviNuppi Systems

Facebook Rss Twitter Youtube

Subscribe to your choice of breaking and/or daily news headlines.

Copyright © 2012-2024 The Los Alamos Daily Post is the Official Newspaper of Record in Los Alamos County. This Site and all information contained here including, but not limited to news stories, photographs, videos, charts, graphs and graphics is the property of the Los Alamos Daily Post, unless otherwise noted. Permission to reprint in whole or in part is hereby granted, provided that the Los Alamos Daily Post and author/photographer are properly cited. Opinions expressed by readers, columnists and other contributors do not necessarily reflect the views of the Los Alamos Daily Post. The Los Alamos Daily Post newspaper was founded Feb. 7, 2012 by Owner/Publisher Carol A. Clark.