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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I developed this recipe as a compromise-my daughters and I dislike beans, while my husband and son enjoy them. By adding lots of other ingredients, the girls and I have fewer beans on our plate, and the men still get to eat the chili they like! - Diane Miller, Terrace, British Columbia Ingredients:
1-1/2 pounds ground beef |
1 small onion, chopped |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (15-1/2 ounces each) pork and beans |
2 cans (14-1/2 ounces each) stewed tomatoes |
1 can (15-1/2 ounces) lima beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
3 medium carrots, chopped |
3 celery ribs, chopped |
1 small green pepper, chopped |
8 fresh mushrooms, chopped |
3 tablespoons chili powder |
2 tablespoons vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon sugar |
1 teaspoon each salt, pepper and paprika |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cloves |
1 cup medium shell pasta, cooked and drained |
Directions:
1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50 minutes, stirring occasionally. Add the pasta; simmer 10 minutes longer or until heated through. Yield: 12 servings (3 quarts).
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