Food on the Hill: Mid-West Chili

This Week’s Recipe: Mid-West Chili

Photo by Sue York/

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
Cook together the beef and onion, drain the fat off.
Photo by Sue York/
Add in the V-8 juice and the tomato paste, simmer for 5 minutes. Add both sets of the beans.
Photo by Sue York/
Add the chili powders slowly until you get the spiciness that you like.
Photo by Sue York/

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

Mid-West Chili

Photo by Sue York/