Directions

1. In a 5-quart Dutch oven melt butter over medium heat. Add onion and jalapeños; cook and stir until tender. Working in batches, add beef; cook and stir until beef is browned. Drain fat, reserving 1/4 cup of the drippings.
2. Add flour and chili powder; toss to coat. Stir in beans, tomatoes, vegetable juice, and salt and pepper to taste; bring to boiling. Reduce heat to low; simmer, uncovered, 20 minutes.
3. Place tortilla chips in individual bowls. Spoon chili on chips, sprinkle with cheese, and serve.