Stick to your ribs Chili

Leah made this for us at the office and it was fantastic! For all that a whole crockpot (and then some) was brought, I'm pretty sure all that was left were the scrapings.

Delores Watson’s Almost Homemade Chili

2 lbs. ground beef
1 large Onion
1 46-48 Oz. bottle or can of V-8 Juice
1 Wick Fowlers 2-Alarm Chili Kit
2-3 cans beans – any type of firm bean such as kidney, chili beans, pinto, or black beans
Fritos, grated cheese, sour cream and/or chopped red onion to top each bowl

Chop the onion and sauté in olive oil until it begins to get soft. Add the meat and brown, then drain and return meat and onions to pan (stockpot).

Add all ingredients from the Wick Fowlers kit except the masa. Omit the Red Pepper if you want a mild chili. Mix the spices with the meat until it is coated, then add the V-8 juice. Bring to a boil, then reduce to a low simmer and cook, uncovered, for about 2 hours – stir every 20 minutes or so to keep from sticking. Liquid should reduce and the chili should begin to thicken.

Add the beans and cook for another 20-30 minutes. You can also make it without beans if preferred. Mix the masa from the chili kit with a little hot water, making a liquid roux. Stir it into the chili and cook for another 10 minutes.

Serve in bowls, topped with your choice of toppings.