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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
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

Printed from tasteofhome.com Oct 8, 2008

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Tangy Oven Chili cont.

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).