Mark’s Homemade Chili!
There is nothing better on a rainy Sunday afternoon that a bowl full of hot chili! Mark made his famous chili this past weekend and we have been enjoying it ever since. He actually has to make two different batches of chili because he likes it really, I mean really hot! And it’s way too hot for the rest of us. We also like to make a lot so we can freeze it for other rainy, cold, wet Sunday’s! I hope you enjoy this Huston classic and it’s really easy too!
It all starts with the browning of the meat and the onions. We used 3 pounds of meat and a whole white onion for this recipe.
Then add all the seasonings! You will need Chili Powder, Black Pepper and Garlic Powder. Now you can start to smell the warming aroma of the chili!
Pour in an entire 64 ounce bottle of tomato juice!
Then get your strength up to open all of these cans of beans. The beans can make or break your chili so make sure you have enough and a good variety. We used Kidney Beans, Pinto Beans, and Black Beans. You will also need diced tomatoes and tomato sauce!
Drain the beans before you put them in the pot. Then add all of the beans and tomatoes & sauce into the pot. You will also add additional tomato juice to fill the pan. Cook at a simmer for at least 3 hours. You can leave on the stove at a simmer until you are ready to serve.
Add a little cheese or sour cream to your chili. We also like to add oyster crackers for a little crunch. This is a family favorite so we hope you enjoy it!
Mark’s Homemade Chili!
- 3 pounds Ground Meat beef or turkey
- 1 whole White Onion chopped
- 1/3 cup Chili Powder
- 1/4 cup Black Pepper
- 1/8 cup Garlic Powder
- 64 ounce bottle Tomato Juice
- 4 cans Kidney Beans all beans 15 ounce cans
- 2 cans Pinto Beans
- 2 cans Black Beans
- 2 cans Diced Tomatoes
- 4 cans Tomato Sauce
- More Tomato Juice as needed
- Shredded cheese
- Sour Cream
Brown your ground beef or turkey in a large cooking pot
Add the entire onion until its cooked with the meat
Add all of the seasonings and mix together
Add entire 64 ounce bottle of Tomato Juice
Add all of the cans of beans, tomatoes and tomato sauce
Fill the pot with any remaining tomato juice you have
Cook at a simmer for at least 3 hours. You can keep it on the stove on simmer for as long as you need before serving.
This recipe makes just the right amount of chili to keep for the winter months. Freeze any remaining chili and put in the microwave when you are ready to enjoy. If you want to make it really hot, add a full eye drop of Pure Cap. This is what Mark uses to make his Liquid Lava recipe. It really adds heat to the chili.