Baked Bean Chili Recipe
Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.
This recipe is:
Contest Winning
Quick
Prep/Total Time: 30 min.
Yield: 24 Servings
Ingredients
2 pounds ground beef
3 cans (28 ounces each) baked beans
1 can (46 ounces) tomato juice
1 can (11-1/2 ounces) V8 juice
1 envelope chili seasoning
Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 24 servings.
Originally published as Baked Bean Chili in Quick Cooking July/August 2001, p31
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