Western Chili

Campbell's Western Chili Recipe

Vegetable juice adds great flavor to this easy-to-make chili that's brimming with beef cubes, onions, peppers and tomatoes.

At a glance


25 min.


2 hr.



Servings: cups each

Cook: 1 hr. 35 min.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

3 tablespoons vegetable oil
3 1/2 pounds beef top round steaks, cut into 1/4-inch cubes
3 medium onions, chopped (about 1 1/2 cups)
2 medium green peppers, chopped (about 1 cup)
2 cloves garlic, minced or 1/2 teaspoon garlic powder
4 cups V8® 100% Vegetable Juice
1 can (about 14 ounces) canned whole tomatoes, cut-up
3 tablespoons chili powder
1/4 teaspoon ground red pepper

How to Make It

  • 1

    Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef and cook in 3 batches until it's well browned, stirring often. Set the beef aside.

  • 2

    Reduce the heat to medium. Add the remaining oil. Add the onion, green pepper and garlic and cook until they're tender-crisp. Pour off any fat.

  • 3

    Stir the vegetable juice, tomatoes, chili powder and red pepper in the saucepot. Heat to a boil. Return the beef to the saucepot. Reduce the heat to low and cook for 1 hour and 15 minutes or until the beef is fork-tender.

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