This recipe is very similar to a chili recipe I got from a friend of mine years ago. Instead of tomato sauce I use a can of diced tomatoes (drained) and a tiny can of v8 juice. I honestly hate tomatoes on anything but burgers and sandwiches but in this recipe I could not get enough tomatoes in my bowl! I also add about two fresh jalapeños chopped and seeded. I find pinto beans work much better with this chili than kidneys (or even a combination of the two beans is fantastic). I put probably a teaspoon more chili powder than this recipe and like a half teaspoon of cumin which adds great flavor. Finally I put maybe a half teaspoon to a teaspoon of red wine vinegar. Whenever I got the recipe from my friend I thought that was so odd to add something so acidic with all the tomato going on but TRUST ME it's delicious! Everyone I've ever cooked this for just raves about it!
Red Bean Chili
- 2 pounds lean ground beef
- 1 large onion, chopped
- 2 (15-ounce) cans light red kidney beans
- 1 (12-ounce) can tomato juice
- 1 (10 3/4-ounce) can tomato soup
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Garnish: chopped onion
- Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
- Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
- Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews