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.