Recipe courtesy of Kellie McDonald

Coyote's Pickle Chili

Save Recipe

Ingredients

3 cups chili beans, pre-cooked (canned chili beans work too)

1 large can V-8 Spicy tomato juice

4 tomatoes, coarsely chopped

3 lbs. ground beef or steak cubed

2 cups dill pickle juice

1/2 large onion, coarsely chopped

2 tablespoons minced garlic

Directions

  1. In a large pot, start to cook the chili beans or start warming them if precooked. Meanwhile, in a large skillet saute the onion and minced garlic until onion is slightly transparent, then add the ground beef or steak, brown until half cooked, add to the beans.
  2. Add the tomatoes, pickle juice, and just enough water to come barely over the top of chili. Simmer until water is almost boiled off, stirring occasionally. Chili is done when it is nice and thick and a wooden spoon will almost stand up in it. Garnish with coarsely grated sharp cheddar cheese and onion pieces.

Hamburgers

Beef Chili

Johnny O Chili

Gold Miner's Chili

Uptown Down-Home Chili

Big Rod's Dark and Smokey Chocolate Chili

Southwest "Chili" Burgers with Avocado Crema and Lime-Marinated Slaw