 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
I love this chili. I hope you love it as much as me. I got it from my mom, who got it from dad, who got it from our friend Steve Y. For bean lovers, add extra beans. Ingredients:
1/2 pound ground beef |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1/2 onion, cut into chunks |
1 tablespoon chili powder |
1 tablespoon grated parmesan cheese |
salt and ground black pepper to taste |
2 (46 fluid ounce) cans tomato juice, or as needed |
1 (4 ounce) packet saltine crackers, or as needed |
1 cup pickle juice, or to taste |
Directions:
1. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Stir pinto beans, kidney beans, onion, chili powder, and Parmesan cheese with the beef; season with salt and pepper. Pour enough tomato juice into the pot to cover the mixture by 1 inch.
3. Bring the mixture to a simmer and cook until the beans are heated through, about 10 minutes. Serve with crackers and pickle juice.
|
|