Mom’S Chili

• 1-1/4 pound Ground Beef
• 1 Tablespoon Olive Oil
• 1 Tablespoon Chili Powder
• 1-1/2 teaspoon Cumin
• 1/2 teaspoons Coriander
• 1/2 teaspoons Cayenne Pepper (more If You Like It Hot!
• 1 can 46 Oz V-8 Original
• 4 cans (14 Oz Each) Kidney Beans (light And Dark), Rinsed And Drained
• 1 whole Diced Red Onion, For Garnish
• 1 cup Shredded Cheddar Cheese
• 1 teaspoon Dijon Mustard
• 1/2 cups Sour Cream

1. In a large stockpot over medium heat, cook the ground beef with a little olive oil, breaking up as you go until browned. Season with chili powder, cumin, coriander and cayenne peppers. Stir in the V-8 juice and beans, reduce heat to low and simmer for as long as you can stand it... but I recommend at least an hour, 2 or 3 hours is always better.
2. Garnish with fresh shredded sharp cheddar, a drop of sour cream, some diced red onion and a smidge of Dijon mustard. You will not be disappointed.
3. *As for the V-8 juice, I've tried the Low-Sodium version several times (the one I drink) in this chili recipe and it just didn't taste right. I've grown incredibly sensitive to salt since I've been gluten-free, so I tried it again with the low-sodium and it still didn't taste right. For best flavor (I can't believe I'm recommending this!) use the Original.

ground beef, olive oil, chili powder, cumin, coriander, cayenne pepper, kidney beans, red onion, cheddar cheese, dijon mustard, sour cream

Taken from tastykitchen.com/recipes/soups/mome28099s-chili-2/ (may not work)