- 1/4 cup water
- 2 large onions, diced
- 2 pounds ground beef
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 4 red bell peppers, seeded and diced
- 4 cups tomato-vegetable juice cocktail (such as V8®)
- 3 (14.5 ounce) cans diced tomatoes
- 1 (26 ounce) can tomato soup (such as Campbell's®)
- 1 pound chorizo sausage, ground
- 2 (4 ounce) cans diced green chiles
- 3 tablespoons chili powder (such as McCormick®)
- 1 tablespoon adobo seasoning (rojo adobo) (optional)
- 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.
- 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.
04/20/2018
recipepes.com
Tori's Beanless Chili, recipe
PT15M
PT1H
5
455 calories
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