Here is my recipe for thick homemade chili. This is a conglomeration of different chili recipes that I have tried. My husband nor I like to eat beans. I love the flavor and nutrients they give to chili, but I have never liked the texture, so I came up with a solution. I puree my chili beans before adding them to the chili. You still get all the good parts with none of the bad. Here we go…
48 oz can low sodium tomato juice
2 15oz cans tomato sauce
1 can chili beans (hot or mild)
1 pkg low sodium chili seasoning mix (hot or mild)
1 lb ground beef cooked and drained
1 tsp brown sugar
In a slow cooker, pour in half of the tomato juice. I freeze the leftover juice for the next batch. Add the tomato sauce, seasoning mix, beef & brown sugar. Stir to combine.
Pour the can of beans into the bowl of a food processor. Process until smooth and then pour into slow cooker. Combine all ingredients. Cook on high for approximately one hour then turn the heat to low for 4 hours.
When the time is up, pour into a soup bowl and enjoy. I serve mine with a gooey grilled cheese sandwich and saltine crackers. One of my favorite leftover applications is “frito pie”. Pour reheated chili in a soup bowl and top with shredded cheese. Serve with Fritos Scoops.