| Recipe Procedure |
Overnight Dutch Oven Chili
2 pounds ground beef
1/4 cup vegetable oil
1 medium onion, chopped
3 (14 ounce) cans sliced stewed tomatoes
2 (14 ounce) cans clear beef broth
1 (10 ounce) can French onion soup
1 (10 ounce) can tomato soup
20 ounces V-8 juice
2 (1 pound) cans red kidney beans, undrained
4 tablespoons packed light brown sugar
1 tablespoon dark vinegar
2 tablespoons chili powder
1 tablespoon cumin powder
1/8 teaspoon ground anise (optional)
1/2 teaspoon garlic salt
In a 6-quart Dutch oven, brown ground beef in oil until all the pink is gone. Crumble with the back of a fork while it is browning. Remove from heat, and add remaining ingredients.
Cover Dutch oven, and bake at 275 degrees F for 15 hours.
Serves 8 to 10, and leftovers freeze well.