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Abilene Annual Chili Super Bowl
Category: chili
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Serves/Makes: 20
Ready in: > 5 hrs
- 3 pounds lean ground beef
- 1 cup chopped onions
- 3 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon cumin seed
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 teaspoon dried cilantro
- 1/4 teaspoon dried Mexican oregano
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 bottle (46 ounce size) V-8 vegetable juice
- 1 can (16 ounce size) diced tomatoes
- 4 cans (15 ounce size) pinto or kidney beans, rinsed and drained, optional (if you like beans in your chili, otherwise omit)
Heat a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring frequently, until the meat is browned. Drain off excess grease and add the beef to the crock pot. Stir the remaining ingredients into the crock pot and mix well. Cover the crock pot and cook on low heat for 7-8 hours. Remove the bay leaves and stir well before serving. Serve with desired toppings such as sour cream or shredded cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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