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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes. Ingredients:
2 pounds ground beef |
3 cups tomato juice |
1 jar (16 ounces) salsa |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (16 ounces) butter beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 can (4 ounces) chopped green chilies |
1 envelope taco seasoning |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Yield: 12 cups.
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