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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
  • Total Time
    Prep: 15 min. Cook: 2 hour 20 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, divided
  • 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 until heated through.

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