Dongo Chili

Make this robust flavorful chili with beef, tomatoes, and kidney beans that has extra flavor from the V-8 juice.

Ingredients:

• 1/2 lb. ground beef 85/15 lean
• 1 tbsp. ground sweet basil
• 1/4 tsp. ground cumin
• 1 tbsp. chili powder
• 4-5 small cloves garlic diced
• 1 box (8 oz.) fresh mushrooms sliced 1/8" thick
• 1 medium onion diced
• 1 bell pepper diced
• 2 cans (15 oz.) Hunt's diced tomatoes (w/ basil, garlic, & oregano)
• 2 15 oz. cans red kidney beans, drained
• 2 cans chili beans, not drained
• 1- 2qt. (46 oz.) bottle of V8 juice

Directions:

1. Steam ground beef mixed with onion, bell pepper and mushrooms with basil, garlic and cumin added until ground beef is thoroughly browned, and then drain. 2. While ground beef is steaming, combine kidney beans, diced tomatoes, chili beans and chili powder in a 4-6 qt. stew pot and add 1/2 of the bottle of V8 juice. Cook with burner on med. heat. 3. When ground beef is browned and drained, add it to the stew pot and add just enough V8 juice to cover the mixture, and then simmer for 15-20 min.

Number of Servings: 6-8

Notes from the Cook: I do not like my chili hot (cayenne hot) but I, do like the flavor that the garlic and basil adds to this chili, the V8 juice has a distinct flavor of its own also. Everyone I have served it to have absolutely raved over it!