With only five ingredients and quick prep, this classic chili is so simple, you could make it in your sleep!

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Ingredients

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Directions

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  • In a large skillet, cook ground beef and onion until meat is brown; drain off fat.

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  • In a 3 1/2- to 4-quart slow cooker, combine ground beef mixture, beans, undrained tomatoes and green chiles, and vegetable juice.

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  • Cover; cook on low-heat setting for 4 to 6 hours on on high-heat setting for 2 to 3 hours. If desired, top each serving with green onions, sour cream, and/or cheddar cheese.

Nutrition Facts

332 calories; 12 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 5 g monounsaturated fat; 51 mg cholesterol; 873 mg sodium. 371 mg potassium; 31 g carbohydrates; 9 g fiber; 4 g sugar; 23 g protein; 0 g trans fatty acid; 923 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 2 mcg vitamin b12; 81 mg calcium; 4 mg iron;

Reviews (3)

81 Ratings
  • 5 star values: 38
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 13
  • 1 star values: 9
Rating: 5 stars
10/31/2013
Truly amazingly easy & tasty! Next time I'll add a 3rd can of chili beans to make it even thicker, and 1/2 tablespoon chili powder because we like a little more heat.
Rating: Unrated
01/05/2015
I have always used V-8 in my Homemade Chili...and I never use any tomatoes. The recipe is very old it comes from my Dad's side of the family. I will try this soon...and will add chili powder.
Rating: Unrated
09/21/2015
This is my Father-in-Law's recipe from the 1950's.  Ground beef, sweet onions, hot chili beans, Stewed Tomatoes (undrained)**, V-8 Juice and chili powder.  Done on the top of the stove in a 3 quart sauce pan.  Complete in 30 minutes.  A fast dinner to prepare after a long work day, but if you let it stew a little longer you get a better flavor.  ** If you use Stewed Tomatoes there really is no need for extra green peppers.
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