Description
This a super easy chili recipe you make in one big batch in your roaster oven, then you can freeze it in batches and have it ready for dinner anytime, or just serve it up in the roaster oven for a big party or get-together!
Ingredients
Units
Scale
- 2 64 oz jars vegetable juice (such as V8)
- 4 15 oz cans dark red kidney beans
- 1 8 oz jar chili powder
- 1 28 oz can diced tomatoes
- 1 28 oz broth (see notes¹ for details)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 5 lbs 80/20 ground beef (cooked and drained – see notes² for alternatives)
- salt (to taste)
- black pepper (to taste)
Toppings (all are optional and not included in the nutritional information))
- Shredded cheese
- Corn chips/oyster crackers
- Diced onions
- Sour cream
Instructions
- Set your Roaster to Roast setting (about 350° F) let this heat up while you go on to cooking the meat.
- Set your burner to medium-high heat and let it warm. I do not add any oil because, as I cook the beef, the natural fat comes out and releases from the meat. However, if you choose to use venison (Which is a much leaner meat, you should add a little "fat". I like to use about a tablespoon of bacon fat with my venison, but olive oil is fine as well).
- stir the meat occasionally until cooked and browned completely
- While your meat is cooking, dump everything else into the now-hot roaster. Start with vegetable juice. Then add the beans. Next add the chili, garlic, and onion powder.
- Stir until combined, then add your tomatoes and broth. Stir again.
- Add the ground beef, and stir until completely mixed together. Now, taste, salt and pepper taste again, and add more of anything you think you need.
- Now let it sit until hot and bubbly. Then turn it down to 200° F and serve. Top with any or all of the toppings suggested (or whatever other faves you like).
Notes
Ingredient Notes
¹ Broth can be chicken or beef. If you want to make this pure vegan/vegetarian, use veggie stock/broth.
²If you don’t want to use beef you can replace it with more beans, firm tofu, lentils, or even mushrooms. You would not need to precook any of them, simply add to the chili mixture (Tofu I recommend crumbling in, and you could sautée the mushrooms if you wanted to add another depth of flavor).
For Batch Dinner
- Turn off the roaster and let the chili get to room temp. Grab some freezer bags
- A quart size freezer bag filled is good for about 4-6 servings
- A gallon size is good for about 10-12 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 81
- Sugar: 0.01
- Sodium: 22
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 0.1
- Fiber: 0.03
- Protein: 5
- Cholesterol: 22