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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."

Rate/Review | Read Reviews (3)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.