Classic Chili

• 1 pound Ground Beef
• 1/2 cups Onion, Diced
• 1/2 cups Green Pepper, Diced
• 1 can (10 Oz. Size) Ro-Tel
• 2 cans (15 Oz. Size) Kidney Beans, Drained And Rinsed
• 2-1/2 Tablespoons Chili Seasoning (store-bought Or Homemade)
• 1 can (46 Oz. Size) Tomato Juice
• 2 whole Green Onions, Sliced
• 1 cup Cheddar Cheese, Shredded
• 1 cup Sour Cream
• 24 whole Crackers, More Or Less As Needed

1. Crumble beef into a Dutch oven. Add onion and green pepper and cook over medium-high heat until meat is cooked through. At this point, I always drain the beef and wipe out the pan simply to cut out some fat. This is optional.
2. Add in the Ro-Tel, kidney beans, chili seasoning. Stir to combine. Slowly add in the tomato juice. Bring to a boil. Cover and reduce heat to low. Simmer on low heat at least 4 hours, up to 8 hours.
3. Ladle into soup crocks, topped with green onions, cheddar cheese, sour cream, crackers or other toppings as you desire.
4. Cassie's notes:
5. Make this chili a little healthier by using ground turkey or ground chicken in the place of ground beef. Or skip the meat altogether and double the beans for a thick and hearty vegetarian chili!

ground beef, onion, green pepper, rotel, kidney beans, chili seasoning, tomato juice, green onions, cheddar cheese, sour cream, crackers

Taken from tastykitchen.com/recipes/soups/classic-chili/ (may not work)