Chili

Mommabird's Chili

1-1.5 pounds of ground beef (or venison)

diced onion (amount is your preference)

1 can of tomato juice

2 cans of chili beans (or kidney beans)

1 can of Rotel (or generic equivalent)

1 pack of McCormicks original taco seasoning (or homemade equivalent)

1-2 Tbsp of chili powder

1-2 teaspoons each of onion powder and garlic powder

Fry your ground beef (or venison) and onion together  until the meat is done. Put it into your soup pot. Put 1 can of the beans into your blender and pour enough of the tomato juice over the beans to generously cover them and puree the beans in the tomato juice. Pour this over into your pot. Add the rest of the tomato juice, the other can of beans, the rotel, and the seasonings to your pot and stir it until the seasonings are mixed in. Taste it and make any adjustments needed. I am always heavy handed with the onion and garlic powders. If you don't love those then start with 1tsp and work your way up to your preference. With the garlic powder I have found that different brands taste different so that determines how much you need to add. Simmer on medium for about a half hour, stirring often to make sure it doesn't scorch. Serve.

This makes enough to feed my family of 5 with no leftovers.