Posted by Dana

When cooler weather rolls in, I, like everyone else, start dreaming of big, hearty pots of soup. Chili is one of my top picks, but my husband has an intense dislike for chili powder—seriously, he can’t stand it! So, I had to whip up a pot of chili that skips the chili powder entirely. Let’s just say he’s living the spoiled life!

When winter comes knocking at your door and you are craving a hearty pot of chili, give this recipe a shot—you’ll be so satisfied, you’ll forget the cold ever existed.

Ingredients

2 lbs beef stew meat, cubed into bit size pieces

2 cans (15oz each) light red kidney beans, drained

1 can seasoned black beans, drained

4 cans rotel, mild

1 quart tomato juice

1 quart diced tomatoes

1 medium onion, chopped

2 tablespoons fresh cilantro, minced (optional)

Salt and pepper, to taste

In a large stockpot, combine all ingredients and cover with enough water to make a soup. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer chili for about 2 hours.