This is an excellent food to fix in the fall.
Just when it starts to turn cold, bring on the chili and corn bread.
As I was cleaning the house, I was trying to decide if I should
take the time to write down the recipe and as I made the soup.
It always takes longer, but then if it turns out you have the
exact recipe for the next time. So I decided I would whip
out the notebook and write down the ingredients as I went.
Here is what I came up with.
1 lb. hamburger, browned
1 quart of tomato juice
1 28 oz. can of diced tomatoes
1 16 oz. can of chili beans, undrained
1 15.5 oz. can of northern beans, drained
1/2 cup diced onion
1/4 cup brown sugar
1 1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. crushed red pepper
1/2 tsp. black pepper
1/2 tsp. cumin
1 Tbsp. vinegar
1/8 tsp. red pepper
1 Tbsp. corn starch*
*dissolve in a small amount of cold water
Simmer on medium heat for at least 20 minutes or longer.
Serve with corn bread.