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Four-Bean Taco Chili
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2 pounds ground beef
3 cups tomato juice
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink;
drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer,
uncovered, for 15 minutes, stirring occasionally.
Yield: 12 cups.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |