Chili

When you need something fast and simple and don't want to cook again for two or three days, here you go.  It's also great because you can keep the ingredients in the cupboards and use it as a go-to recipe when you need it.  I've frozen the left-overs in individual containers before and it worked pretty well to defrost single servings when we wanted it.

Bonus - You only have one pan, a couple of spoons and bowls to clean up when you're done.

Ingredients

• 1 1/2 pounds ground beef
• 1 yellow onion - chopped
• 1 can chili beans
• 1 can pork and beans
• 1 can kidney beans - drained and rinsed
• 1 can black beans - drained and rinsed
• 1 can navy beans - drained and rinsed
• 1 can whole tomatoes
• 1-64oz jar of V8 Juice - less if you don't want it as soupy
• 1-12 oz can of Spicy V8
• Salt and pepper to taste
• Optional to taste - Paprika, Chili Powder, Cayenne Pepper
• Stock pot (I use my 15 quart)

 Directions

1. Brown hamburger and chopped onion in stock pot with a pinch of salt and pepper.
2. Add whole tomatoes and break apart into smaller pieces.  Heat until the tomato juice starts to bubble stirring occasionally.
3. Reduce heat to medium-low.  Add beans, V8 and spices as desired.
4. Reduce heat to low, cover and let simmer until you are ready to eat. 
5. Enjoy!  Great with a spoonful of sour cream and biscuits, cornbread or saltine crackers.