Chili

• 2 lbs ground beef or 2 lbs beef chuck
• 1 (10 ounce) can Campbell's French onion soup
• 1 (4 ounce) can tomato paste
• 1 (8 ounce) can pinto beans with jalapeno peppers
• 15 ounces red kidney beans
• 1 (46 ounce) bottle V8 vegetable juice
• 1 teaspoon garlic wine vinegar
• 2 teaspoons chili powder
• 3 teaspoons cumin
• 1 teaspoon hot chocolate powder
• 1 teaspoon brown sugar
• 12 teaspoon pepper
• chilula hot sauce
• sour cream, topping
• shredded cheese, topping

1. Break up & brown ground beef in a 3qt cast iron/dutch oven pot.
2. When beef is cooked drain fat.
3. Next, over medium/low heat mix in and stir in the beans, french onion soup, and tomato paste.
4. add in and stir the all the spices(chili,cumin, pepper) sugar,hot chocolate and the vinegar.
5. add the v8 juice - I just add enough to fill the chili pot and refrigerate the remainder of the can.
6. if you like your chili "spicy" or hot then add the hot sauce to your liking.
7. cook over low heat additonal 15-20min.
8. top off chli w/ a dollop of sour cream and sprinkle shredded cheese over bowl of chili.

ground beef, campbells, tomato paste, pinto beans, red kidney, vegetable juice, garlic wine vinegar, chili powder, cumin, chocolate powder, brown sugar, pepper, hot sauce, sour cream, shredded cheese

Taken from www.food.com/recipe/chili-76958 (may not work)