Savory Chili Recipe with V8 Juice

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What Kind of Ground Beef Should I Use?

For a hearty pot of chili, you’ll want to think about the fat content in your ground beef. While you can use any percentage, an 80/20 mix (meaning 80% lean meat, 20% fat) gives you the best flavor and keeps your chili from becoming too dry. If you prefer leaner meat, 90/10 will work too, but you might notice slightly less richness in the final dish. When you’re at the store, look for beef that’s bright red with white marbling throughout – this indicates freshness and good fat distribution. Just remember to drain off some of the fat after browning the meat if you’re using a higher fat content beef, as this will help prevent your chili from becoming too greasy.

Options for Substitutions

This chili recipe is pretty forgiving and allows for several easy swaps:

• Minced beef: You can switch the ground beef for ground turkey or chicken for a lighter version. Plant-based alternatives like Beyond Meat or impossible meat work well too. If using turkey or chicken, add an extra tablespoon of oil when browning to keep it moist.
• V8 juice: If you don’t have V8 juice, you can use tomato juice or a mix of tomato sauce and water (use 6 cups tomato sauce plus 2 cups water). Even plain tomato sauce works – just thin it with some water and add a dash of celery salt.
• Kidney beans: Feel free to mix up your beans! Black beans, pinto beans, or even white beans work great. You can even use a mix of different beans to add variety.
• Stewed tomatoes: Diced or crushed tomatoes can replace stewed tomatoes. If using diced, you might want to cook the chili a bit longer to help break them down.
• White onion: Yellow or red onions work just as well. In a pinch, you can use 1 tablespoon of onion powder instead.
• Chili seasoning mix: Out of pre-made seasoning? Make your own with 2 tablespoons chili powder, 1 teaspoon each of cumin and oregano, and ½ teaspoon each of paprika and garlic powder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making V8 chili is cooking it at too high a temperature – keeping your pot at a gentle simmer rather than a rolling boil will allow the flavors to develop properly and prevent the meat from becoming tough. Another common error is not draining excess fat from the ground beef after browning, which can make your chili greasy and prevent the V8 juice from properly incorporating with the other ingredients. To get the best texture, avoid stirring too frequently once all ingredients are combined – stirring every 15-20 minutes is plenty, as over-stirring can break down the beans and create a mushy consistency. For maximum flavor development, make sure to give your chili at least 2-3 hours of simmering time, and remember that it actually tastes even better the next day after the flavors have had time to meld together in the fridge.

What to Serve With Chili?

This hearty chili practically begs for a square of warm cornbread on the side – bonus points if you slather it with butter and honey! For toppings, I like to set out bowls of shredded cheddar cheese, diced onions, sour cream, and sliced jalapeños so everyone can customize their bowl. A simple side salad with ranch dressing helps balance out the richness of the chili, or you could go the classic route with some tortilla chips for scooping. If you’re feeding a crowd, consider making some white rice to stretch the chili even further and soak up all that tasty sauce.

Storage Instructions

Keep Fresh: This V8 chili tastes even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 5 days. It’s perfect for making on Sunday and enjoying throughout the week for easy lunches or dinners.

Freeze: This chili is a meal-prep champion! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for quick grab-and-go meals.

Warm Up: When you’re ready to enjoy your leftover chili, simply heat it up on the stovetop over medium heat, stirring occasionally. Or pop it in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit thick after storage, just add a splash of V8 juice while reheating to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	240-480 minutes
Total Time	250-495 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 100-120 g
• Fat: 50-60 g
• Carbohydrates: 150-170 g

Ingredients

• 2 pounds minced beef
• 30 ounces canned stewed tomatoes (2 cans, with liquid)
• 1 diced white onion
• 1/2 teaspoon garlic powder
• 2.5 ounces chili seasoning mix (2 packets)
• 30 ounces canned kidney beans (2 cans, drained and rinsed)
• 8 cups original v8 juice
• 1/4 teaspoon black pepper

Step 1: Brown and Prepare the Ground Beef

Place a large skillet on the stove-top and add the ground beef.

Cook the beef over medium heat, breaking it up with a spoon until it is fully browned.

Once browned, drain the excess fat from the skillet.

Step 2: Prepare the Stewed Tomatoes

While the ground beef is browning, prepare the stewed tomatoes by adding them to the slow cooker.

You can cut them in quarters directly in the slow cooker using a butter knife.

If you prefer, you can also cut them up by hand with a paring knife before adding them to the slow cooker.

Step 3: Assemble the Ingredients in the Slow Cooker

Add the drained ground beef to the slow cooker with the stewed tomatoes.

Then, include the chopped onion, garlic powder, pepper, and chili seasoning packets.

Drain and add the kidney beans to the mixture.

Finally, pour in the V8 juice.

Step 4: Cook the Chili

Once all ingredients are in the slow cooker, stir them together to evenly distribute the spices and flavors.

Cover the slow cooker with the lid.

Cook the chili on low for 8 hours for a richer flavor, or on high for 4 hours if you’re short on time.

Step 5: Serve and Enjoy

After the cooking time is complete, give the chili a good stir.

Serve it hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Enjoy the hearty and flavorful chili!