Rating: 4.5 stars
26 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a big pot of chili, great for when you have company; or you can freeze half and serve it again on a cold night when you don't feel like cooking. This is not too spicy for my young kids but flavorful enough to please the adults.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 30 mins
prep:
15 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.

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  • Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.

  • Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.

Nutrition Facts

368 calories; protein 21.8g; carbohydrates 19.3g; fat 22.3g; cholesterol 67.9mg; sodium 1247.1mg. Full Nutrition
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