I’ve been on a hunt to find a good chili recipe and: I found it! This was exactly what I was looking for. My favorite kinds of recipes are where you empty a can of this and a can of that into a big pot, simmer and you’re good. This was especially better the day after cooking it. It was so delicious with sour cream and shredded cheddar as toppings. Whenever I can incorporate the crock pot I do so. Instead of simmering for an hour like the recipe says, just throw it in the crock pot on low and eat it when you are ready!
Ingredients
- 4 lb. lean ground beef
- 2 large onions chopped
- 4 15 oz. cans light red kidney beans
- 2 12 oz. cans tomato juice
- 2 10 3/4 oz. cans tomato soup
- 2 3.03 oz. chili kits/packets
Instructions
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Cook beef and onion in a large Dutch oven over medium-high heat 12-15 minutes, stirring until beef crumbles and is no longer pink. Drain and return beef mixture to Dutch oven. S
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tir kidney beans and next three ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
Recipe Notes
Adapted from Southern Living Christmas Cookbook
Kelli
I bought the ingredients today! Can’t wait to try it. Yum!
I have been making a recipe similar to this for many years, a family recipe in fact :) But, this one is a little more simple, simple is sometimes better. Definitely one I can try, thanks!
Thanks Yvonne! This looks great! I was wondering if you drain and rinse the kidney beans before you add them, or if you just throw everything in the pot?
Yvonne
For this I just threw it in the pot, I’m sure if you wanted you can rinse and drain and they would be fine. I typically only do so myself if the recipe specifically states it! Throw it all in is a much easier way to do it :)