Overnight Dutch Oven Chili

Overnight Dutch Oven Chili 2 pounds ground beef 1/4 cup vegetable oil 1 medium onion, chopped 3 (14 ounce) cans sliced stewed tomatoes 2 (14 ounce) cans clear beef broth 1 (10 ounce) can French onion soup 1 (10 ounce) can tomato soup 20 ounces V-8 juice 2 (1 pound) cans red kidney beans,

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    Default Overnight Dutch Oven Chili

    Overnight Dutch Oven Chili
    2 pounds ground beef
    1/4 cup vegetable oil
    1 medium onion, chopped
    3 (14 ounce) cans sliced stewed tomatoes
    2 (14 ounce) cans clear beef broth
    1 (10 ounce) can French onion soup
    1 (10 ounce) can tomato soup
    20 ounces V-8 juice
    2 (1 pound) cans red kidney beans, undrained
    4 tablespoons packed light brown sugar
    1 tablespoon dark vinegar
    2 tablespoons chili powder
    1 tablespoon cumin powder
    1/8 teaspoon ground anise (optional)

    1/2 teaspoon garlic salt

    In a 6-quart Dutch oven, brown ground beef in oil until all the pink is gone. Crumble with the back of a fork while it is browning. Remove from heat, and add remaining ingredients.
    Cover Dutch oven, and bake at 275 degrees F for 15 hours.

    Serves 8 to 10, and leftovers freeze well.

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