1 1/2 lb. lean ground chuck
1/2 c. finely chopped onion
1 tbsp. prepared yellow mustard
1/4 c. ketchup
1 tbsp. chili powder
2 (12 oz.) cans V-8 juice
2 cans pinto beans
Salt and pepper to taste

Brown and drain ground beef. Add chopped onion and saute until tender. Add remaining ingredients, bring to slow boil and let simmer for 1-2 hours. (This chili should have a souplike consistency so you may want to add some water to thin it out.)

Very often, when we visit my in-laws, Ellen will have this chili simmering on the stove waiting for us. It is so welcoming in the cold weather! -- Maureen Adams