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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:
The reviewer gave this recipe 1 stars. This recipe average a 3 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

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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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REVIEWS

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


 
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