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!
Red Bean Chili
This Red Bean Chili is perfect for a chilly fall evening!
- 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
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
tir kidney beans and next three ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
Adapted from Southern Living Christmas Cookbook