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Red Bean Chili

Southern Living JANUARY 2002

  • Yield: Makes 8 cups

Ingredients

  • 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

Preparation

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.

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Red Bean Chili Recipe

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