Tori's Beanless Chili

This is a big pot of chili, great for when you have company; or you can freeze half and serve it again on a cold night when you don't feel like cooking. This is not too spicy for my young kids but flavorful enough to please the adults.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 368 Calories

Ingredients

• ¼ cup water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 (4 ounce) cans diced green chiles
• 2 pounds ground beef
• 2 large onions, diced
• 3 (14.5 ounce) cans diced tomatoes
• 4 red bell peppers, seeded and diced
• 4 cups tomato-vegetable juice cocktail (such as V8®)
• 1 (26 ounce) can tomato soup (such as Campbell's®)
• 1 pound chorizo sausage, ground
• 3 tablespoons chili powder (such as McCormick®)
• 1 tablespoon adobo seasoning (rojo adobo) (Optional)

Recipe Instructions

Step 1

Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.

Step 2

Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.

Step 3

Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.