Tangy Oven Chili Recipe
Tangy Oven Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
18-20 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 6 hours
MAKES:
18-20 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 6 hours

Ingredients

  • 1 pound dried red kidney beans
  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 2 envelopes chili seasoning
  • 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 hour. Drain, discarding liquid; set beans aside. In a skillet, brown beef, onions and green pepper; 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 250°; bake for 5 hours or until beans are tender, stirring every 30 minutes. Yield: 18-20 servings (5 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tangy Oven Chili in Country Woman January/February 1996, p31

Nutritional Facts

1 cup: 198 calories, 5g fat (2g saturated fat), 22mg cholesterol, 595mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 15g protein.

  • 1 pound dried red kidney beans
  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 2 envelopes chili seasoning
  • 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
  1. 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 hour. Drain, discarding liquid; set beans aside. In a skillet, brown beef, onions and green pepper; 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 250°; bake for 5 hours or until beans are tender, stirring every 30 minutes. Yield: 18-20 servings (5 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tangy Oven Chili in Country Woman January/February 1996, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangy Oven Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review