New Years Chili Monday, December 31, 2012


1 1/2 lbs lean ground beef
1 onion, chopped
1/4 cup chili powder (approx)
2 TBSP ground cumin
1 can each pinto beans, cannelloni beans, and black beans (all drained)
1 15 oz can tomato sauce
V-8 juice to thin to desired consistency
salt to taste


Cook beef with onion until browned. Drain off any grease. Sprinkle chili powder and cumin over meat and stir in. Cook and stir a couple of minutes before stirring in other ingredients. Add salt to taste and allow to cook a few minutes before serving.

Bonus recipe:
Antipasto Platter

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans, rinsed and drained
2 cups halved fresh mushrooms
2 cups cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian dressing
Lettuce leaves

In a large bowl, combine the pepperoncini, beans, mushrooms,
tomatoes, cheese, olives and pepperoni. Pour vinaigrette over
mixture; toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.


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