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Tangy Oven Chili Recipe

Photo by: Taste of Home

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Meet the Cook: Frankly, I never cared much for chili. But my husband, Pat, likes it. So I just played around with ingredients until I came up with one I enjoyed - this one! Pat and I are the parents of a pair of sons and the grandparents of five. -Sue O'Connor, Lucan, Ontario

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18-20 Servings
Prep: 25 min. + standing Bake: 6 hours

Ingredients

1 pound dried kidney beans
2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
2 envelopes chili seasoning mix
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1 teaspoon sugar
2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
2 cans (8 ounces each) crushed pineapple, undrained
2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 to 5 jalapeno peppers, seeded and minced
3 cans (11-1/2 ounces each) V8 juice

Directions

Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 to 4 hours or until softened. Drain, discarding liquid; set beans aside.
In a large skillet, cook the beef, onions and green pepper over medium heat until beef is no longer pink; drain. Stir in seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350° for 1 hour.
Reduce heat to 325°; bake for 4-5 hours or until beans are tender, stirring every 30 minutes. Yield: 18-20 servings (5 quarts).

Nutrition Facts: 1 serving (1 cup) equals 198 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 595 mg sodium, 26 g carbohydrate, 6 g fiber, 15 g protein.

Tangy Oven Chili published in Country Woman January/February 1996, p31