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Two-Bean Chili
SUBMITTED BY:
Debra Heatwole
"'I was sure to learn the secrets behind my mom's zesty chili before I got married,' explains Deborah Heatwole. 'Steaming bowls of it are great in the winter with coleslaw and corn bread or muffins,' she says from her home in Waynesboro, Georgia. Surprise your gang with the snappy supper tonight."
RECIPE RATING:
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound ground beef
1 large onion, chopped
3 (16 ounce) cans kidney beans, rinsed and drained
1 (46 ounce) can tomato juice
2 (14.5 ounce) cans diced tomatoes, undrained
2 cups refried beans
3 tablespoons sugar
3 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
Dash pepper
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DIRECTIONS
In a soup kettle or Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; cook until heated through.
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REVIEWS
Reviewed on Feb. 27, 2008 by
Barb's The Cook
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Barb's The Cook
Feb. 27, 2008
The chili is very tasty, but a little liquidy, more like chili soup. It is very quick and easy though. Might try again, but cut down on the liquids more this time.
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The chili is very tasty, but a little liquidy, more like chili soup. It is very quick and...
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Two-Bean Chili
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