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Two-Bean Chili

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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 36 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

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

Directions

  1. 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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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Barb's The Cook 
The chili is very tasty, but a little liquidy, more like chili soup. It is very quick and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by ladybuggs5224 Supporting Member (Click to learn more about Supporting Membership)
Okay this was originally from a Quick cooking magazine years and years ago. I never use tomato... MORE

 
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