Kalicia's Louisiana Chili
- Preparing Time: 45 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- 2 stalks celery, chopped
- 2 pound ground beef; use lean ground beef or ground venison
- 1 large yellow onion, chopped
- 2 pods garlic, minced
- 1 bell pepper, chopped
- 2 cans bush's texas chili starter
- 1 regular size can bush's ranch beans
- 1 regular size can rotel diced tomatoes
- 1 regular size can mexican tomatoes
- 1 regular size can enchilada sauce, hot
- 1 quart spicy v8 juice
- Carbohydrate 9.59508275 g
- Cholesterol 76.16 mg
- Fat 16.91145625 g
- Fiber 1.9472087780416 g
- Protein 22.5762215 g
- Saturated Fat 6.5983762875 g
- Serving Size 1 1 Serving (295g)
- Sodium 371.7557375 mg
- Sugar 7.6478739719584 g
- Trans Fat 2.4330022125 g
- Calories 285 calories
In a large pot or Dutch oven, add the meat and fresh vegetables. Brown on high to medium high heat until all moisture is gone, breaking up the meat finely with a spatula. You may have to drain off the fat if ground chuck is used. Add each canned ingredient and then the V8 juice. Stir and bring to a boil. Reduce heat to a simmer, cover, and cook for at least 30 minutes, preferably 1 hour, stirring every so often. This chili requires no seaoning, not even salt. The canned ingredients spice it perfectly. I serve this over white rice, shell noodles or corn chips. Be sure to have sour cream, shredded cheese, chili powder, cumin, chopped green onions, Tabasco, and sliced fresh jalapenos out for guest to put on their chili if they want to. Serve with a tossed green salad and Saltine crackers.
