Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 423
% Daily Value
Total Fat 18.1g
Saturated Fat 4.9g
Cholesterol 132mg
Sodium 558mg
Total Carbohydrate 14.4g
Dietary Fiber 4.1g
Protein 49g
Vitamin A 63%
Vitamin C 133%
Calcium 8%
Iron 30%
Total Time

145 min.

Serving & Size

1 CUP (8 FL OZ)

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Spice up your menu with this new spin on a southwestern classic made with V8® 100% vegetable juice.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
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Ingredients Weight Measure
V8® 100% Vegetable Juice
canola oil 0 1/2  cups
boneless beef top round steak 9 lb. gallons
onion 1.5 lb. 1 1/2  qt.
green pepper 2 lb. 1 1/2  qt.
garlic tbsp.
chili powder, toasted 0 1/2  cups
diced tomatoes 2.5 lb. 1 1/2  qt.
ground red pepper 0 1/2  tsp.
1. Heat half of the oil in large sauté pan or tilt skillet. Add the beef in batches and cook and stir until it’s well browned. Remove the beef. Degrease the pan.
2. Add the remaining oil and heat. Add the onion, green pepper and garlic and cook for 5 minutes or until tender-crisp. Add the chili powder and stir to coat the vegetables.

3. Stir in the vegetable juice, tomatoes and red pepper. Heat to a boil. Return the beef to the pan. Reduce the heat to low. Cover and cook for 1 1/2 - 2 hours or until meat is fork-tender.

CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

CCP: Hold at 140°F. or higher. Portion chili with 8 oz. ladle (1 cup).

Chef Tip: Substitute Spicy Hot or Picante V8 Vegetable juice for the regular variety.

Recipe Tip

  1. If desired, garnish with chopped green onion, shredded cheddar cheese and sour cream.

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