Tasty Chili Recipe with Tomato Juice

There’s something comforting about a good bowl of chili, especially when the weather starts to cool down. I’ve tried dozens of recipes over the years, but I keep coming back to this tomato juice version that reminds me of Sunday afternoons at my mom’s house. It’s not fancy or complicated – just honest, warming food that makes everyone at the table happy.

I started making this recipe back when my kids were little, and it’s stuck around because it’s both simple and satisfying. The tomato juice adds a smoothness that you don’t get with canned tomatoes alone, and it makes the perfect base for loading up with your favorite toppings. Plus, it’s one of those dishes that actually tastes better the next day, which makes it perfect for busy weeknight meals.

Whether you like your chili with cornbread, over rice, or just in a bowl with cheese on top, this recipe has become my go-to when I need something that’ll feed everyone and still leave leftovers for lunch.

What Kind of Ground Beef Should I Use?

For chili, you’ll want to use lean ground beef with a meat-to-fat ratio between 80/20 and 90/10. While the 80/20 blend offers more flavor from the fat content, 90/10 is a good choice if you’re looking to keep things lighter – both will work great in this recipe. When you’re at the store, look for beef that’s bright red in color and avoid any packages with excessive liquid at the bottom. A helpful tip is to break up the meat into smaller chunks while it’s browning in the pan – this ensures even cooking and helps the beef blend better with the other ingredients in your chili.

Options for Substitutions

This chili recipe is pretty forgiving and allows for several easy swaps if you’re missing something:

• Lean minced beef: You can swap the beef for ground turkey, pork, or even plant-based alternatives like Beyond Meat. If using turkey, add an extra tablespoon of oil when browning to make up for the lower fat content.
• Tomato juice: No tomato juice? Mix regular tomato sauce with an equal amount of water, or use V8 juice as a direct substitute. You could also use crushed tomatoes mixed with water.
• Beans: Feel free to mix and match any beans you have – black beans, navy beans, or great northern beans all work well. Just keep the total amount of beans the same.
• Green bell pepper: Any color bell pepper works fine here, or you can use poblano peppers for a slightly different flavor. You can even leave it out if peppers aren’t your thing.
• Chili powder: This is a key ingredient, but if you’re running low, you can make your own by mixing paprika, ground cumin, cayenne, and oregano. Start with 2 tablespoons paprika, 2 teaspoons each of cumin and oregano, and cayenne to taste.
• Cayenne pepper: Adjust this to your heat preference, or swap it with red pepper flakes, hot sauce, or even a diced jalapeño. You can also skip it if you prefer mild chili.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili is rushing the cooking process – a proper chili needs at least 2-3 hours of slow simmering to develop deep flavors and allow the meat to become tender. Another common error is adding the beans too early in the cooking process, which can make them mushy and fall apart – instead, add them during the last 30 minutes of cooking to maintain their texture and shape. When browning the ground beef, avoid overcrowding the pan and make sure to drain excess fat before adding other ingredients, as this prevents your chili from becoming greasy. For the best flavor development, try adding the spices to the meat while it’s browning rather than waiting until later, as this helps bloom the spices and intensify their flavors in the final dish.

What to Serve With Chili?

This hearty chili practically begs for a slice of warm cornbread slathered with butter on the side! 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 rich flavors of the chili, or you could go the classic route with some tortilla chips for scooping. If you’re feeding a crowd, consider serving the chili over rice or baked potatoes to make it stretch even further.

Storage Instructions

Keep Fresh: This hearty chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop and mingle, making each bowl more delicious than the last.

Freeze: Chili is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 4 months. I like to freeze it in individual portions for easy lunch options.

Reheat: To warm up your chili, simply heat it in a pot over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring between each. If it seems a bit thick after storage, just add a splash of water or tomato juice while reheating to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	90 minutes
Total Time	100-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2100-2300
• Protein: 150-160 g
• Fat: 70-80 g
• Carbohydrates: 240-250 g

Ingredients

• 2 pounds lean minced beef
• 1 (46-ounce) can tomato juice
• 1 (29-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1.5 cups diced onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chili powder
• 1.5 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Step 1: Prepare and Cook the Ground Beef

Gather all your ingredients to have them ready.

Heat a large skillet over medium-high heat.

Add the ground beef to the skillet and cook, stirring continuously, until the meat is browned and crumbly, which should take about 5 to 7 minutes.

Once cooked, drain and discard any grease from the skillet to reduce excess fat.

Step 2: Combine Ingredients in a Pot

Transfer the browned beef into a large pot set over medium heat.

To the pot, add tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, chili powder, cumin, salt, sugar, oregano, ground black pepper, and cayenne pepper.

Stir well to combine all ingredients thoroughly, ensuring the spices are evenly distributed.

Step 3: Simmer to Perfection

Bring the mixture to a boil, then reduce the heat to low.

Allow the chili to simmer gently for about 1 and 1/2 hours.

This simmering process will let the flavors meld together beautifully, resulting in a rich and hearty dish.