Celebratory Congressional Chili!!!!
Coyote's Pickle Chili Recipe courtesy of Kellie McDonald from Virginia Beach, VA, for the FoodTV.com Manly Man Chili Cook-Off 
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
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.
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.
4 comments:
Is dill pickle juice the juice that's left in the jar once you eat all the pickles or is there actual pickle extract?
and by large V8 Spicy tomato juice do you mean the 46 oz plastic bottle?
I recommend adding 100-proof vodka to that pickle juice, and letting it sit for several months. . .
Ok, so I made the chili. It was delicious, you did not lie Paddy.
I noticed no salt in the ingredients and thought it was safe.
I like a slice of dill so thought nothing of it.
There is 165mg of salt in each Vlasic pickle stacker.
Beware the salt in the pickles.
Post a Comment