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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Meet the Cook: Frankly, I never cared much for chili. But my husband, Pat, likes it. So I just played around with ingredients until I came up with one I enjoyed - this one! Pat and I are the parents of a pair of sons and the grandparents of five. -Sue O'Connor, Lucan, Ontario Ingredients:
1 pound dried kidney beans |
2 pounds ground beef |
2 medium onions, chopped |
1 medium green pepper, chopped |
2 envelopes chili seasoning mix |
1-1/2 teaspoons salt |
1-1/2 teaspoons pepper |
1 teaspoon sugar |
2 cans (28 ounces each) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
2 cans (8 ounces each) crushed pineapple, undrained |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
3 to 5 jalapeno peppers, seeded and minced |
3 cans (11-1/2 ounces each) v8 juice |
Directions:
1. Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 to 4 hours or until softened. Drain, discarding liquid; set beans aside.
2. In a large skillet, cook the beef, onions and green pepper over medium heat until beef is no longer pink; drain. Stir in seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350° for 1 hour.
3. Reduce heat to 325°; bake for 4-5 hours or until beans are tender, stirring every 30 minutes. Yield: 18-20 servings (5 quarts).
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