Twyla Sorrells's Recipe

Texas Chili con Carne

Category: Soups & Stews

Makes about 8 bowls of chili

Chili con carne, literally "chili peppers with meat" is a Texas classic. It's the first thing I remember being taught to cook that involved actually mixing and creating a dish. I was 15 at the time. My recipe has evolved slightly over the years, and here is the newest evolutionary phase... Vegan!

2 pounds ground beef
1 medium onion, diced
Salt, Pepper, Garlic salt
1/2 bottle Gebhardt's chili powder (about 1/4 cup or a little more)
4 cups (32 ozs) V-8 juice

In an iron Dutch oven or very heavy pot, brown the meat and onion together on medium-high heat. You may need a little olive oil to prevent sticking. Add about a teaspoon each of salt and garlic salt, and about 1/2 teaspoon black pepper. Then quickly stir in the chili powder, and then the V-8 juice. Turn the burner down and let simmer for at least 20 minutes before serving.

Serve in a bowl like soup with soda crackers (white crackers) and a dollop of sour cream.

Note: Mama never used water to thin her chili. If it needed more liquid she'd open another V-8 and add as much as she needed, using the remaining juice for other things.

P.S. Sorry about naming brands. Mama's particular about the brand names in this recipe.