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

Prep

25 min.

Total

2 hr.

Serves

8

Servings: 2 cups each

Cook: 1 hr. 35 min.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

3 tablespoons vegetable oil
1 beef top round steak, cut into 1/4-inch cubes (about 3 1/2 pounds)
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) 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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24581

Your Recently Viewed Recipes