1 to 1 1/2 lbs lean ground beef
2 cans Rotelle® Tomatoes
1 sm can diced tomatoes
1-2 onions, chopped
3-4 cloves garlic, chopped
4 beef bouillon cubes
2 cans chili beans
Tomato juice-2 cups to 1 whole can
Salt & Pepper to taste
Brown the beef, onions and garlic in a 5 quart dutch oven. Add the Rotelle tomatoes, regular tomatoes, bouillon cubes and chili beans. Mix well. Start pouring the tomato juice into the pot until the chili is as soupy as you like. Heat over medium heat, stirring often, until the mixture starts to simmer. Lower the heat to keep it to a simmer, cover and cook for as long as you like.
Garnish with green onions and grated cheese.
This is my family’s “best bowl of chili.” The recipe was developed by my brother-in-law, Jeff Buller.