Western Chili

Source: Campbell's Recipes
Tagged With: 8 servings (2 cups each)

Vegetable juice adds great flavor to this easy-to-make chili that's brimming with beef cubes, onions, peppers and tomatoes.

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Serves: 8 servings (2 cups each)
Prep Time: 25 minutes
Cook Time: 95 minutes

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3 tablespoons vegetable oil
1 beef top round steak, cut into 1/4-inch cubes (about 3 1/2 pounds)
3 medium onion, chopped (about 1 1/2 cups)
2 medium green pepper, chopped (about 1 cup)
1/2 teaspoon garlic powder or 2 cloves garlic, minced
4 cups V8® 100% Vegetable Juice
1 can (about 14 ounces) whole tomato, cut-up
3 tablespoons chili powder
1/4 teaspoon ground red pepper

Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef and cook in 3 batches until it's well browned, stirring often. Set the beef aside.
Reduce the heat to medium. Add the remaining oil. Add the onion, green pepper and garlic and cook until they're tender-crisp. Pour off any fat.
Stir the vegetable juice, tomatoes, chili powder and red pepper in the saucepot. Heat to a boil. Return the beef to the saucepot. Reduce the heat to low and cook for 1 hour and 15 minutes or until the beef is fork-tender.

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