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Chock-Full Chili

I developed this recipe as a compromise-my daughters and I dislike beans, while my husband and son enjoy them. By adding lots of other ingredients, the girls and I have fewer beans on our plate, and the men still get to eat the chili they like! - Diane Miller, Terrace, British Columbia

12 ServingsPrep: 5 min. Cook: 1 hour 20 min.

Ingredients

1-1/2 pounds ground beef
1 small onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15-1/2 ounces each) pork and beans
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15-1/2 ounces) lima beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium carrots, chopped
3 celery ribs, chopped
1 small green pepper, chopped
8 fresh mushrooms, chopped
3 tablespoons chili powder
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 teaspoon each salt, pepper and paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 cup medium shell pasta, cooked and drained

Directions

In a soup kettle or Dutch oven, cook beef and onion over medium heat
until meat is no longer pink; drain. Add vegetables and seasonings;
bring to a boil. Reduce heat; simmer, uncovered, for 50 minutes,
stirring occasionally. Add the pasta; simmer 10 minutes longer or

2 of 2

Chock-Full Chili (continued)

Directions (continued)

until heated through. Yield: 12 servings (3 quarts).

After browning the ground beef and onion for Chock-full Chili, transfer to a slow cooker; add remaining ingredients except pasta. Cook on low for about 3 hours; add pasta and heat through.

Nutrition Facts: 1 serving (1 each) equals 253 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 749 mg sodium, 32 g carbohydrate, 7 g fiber, 18 g protein.