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Tangy Oven Chili

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

Printed from tasteofhome.com Oct 8, 2008

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Tangy Oven Chili cont.

3 cans (11-1/2 ounces each) V8 juice

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.

Printed from tasteofhome.com Oct 8, 2008

Tangy Oven Chili

Yield: 18-20 servings (5 quarts).