After making tomato juice cake I ended up with most of a jug of tomato juice in the fridge, and I can’t stand drinking tomato juice. So I started thinking about how I could use it in cooking somehow. My mind went to chili. I know that a lot of people feel very strongly about chili – it should have meat and no beans, beans and no meat, both beans and meat… heck, my elementary school lunch ladies used to make it with macaroni. This version has meat and beans, and ‘cheats’ with chili beans and pre-seasoned canned tomatoes.
1 – 1 1/2 lb ground beef or turkey
1 onion, chopped
1 tablespoon chili powder
1/2 tablespoon cumin
2 14 oz cans chili beans
1 4 oz can green chilies (optional)
1 14 oz can diced tomatoes, southwestern style
2 cups tomato juice
Brown the ground beef and set aside. Saute the onion in the same pot briefly, then add the spices and cook a touch to bloom. Add everything else and simmer for a few minutes until incorporated. Great with cornbread.