Yankee Chili Soup

• 1 1/2 to 2 pounds ground beef or ground veal or ground pork or a mixture of these
• 1 whole sweet yellow onion coarsely chopped
• 4 to 6 cloves of garlic finely chopped
• 2 large cans chopped tomatoes
• 1 or 2 cans Rotel tomatoes & green chilies
• 2 cans red kidney beans (drained)
• 1 large jar of Spicy V-8 juice
• 1/4 cup cumin
• 1/4 cup chili powder
• 1 whole jalapeno or can use any dried hot pepper
• 1 teaspoon cayenne pepper, either flakes or ground
• Freshly ground salt and pepper to taste
• Olive Oil

1. Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it won't turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks the more flavors it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread, cornbread or grilled cheese sandwiches.
2. This will serve about 8 large bowls of chili.

ground beef, sweet yellow onion, garlic, tomatoes, tomatoes, red kidney beans, ubc, ubc, pepper, cayenne pepper, freshly ground salt, olive oil

Taken from www.epicurious.com/recipes/member/views/yankee-chili-soup-50004118 (may not work)