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Soups - Spicy, Chunky Four-Bean Chili

  • 2 (15-ounce) cans pinto beans
  • 2 (15-ounce) cans kidney beans
  • 2 (15-ounce) cans black beans
  • 2 (15-ounce) cans pork and beans
  • 2 (10-ounce) cans medium Rotel tomatoes (can use mild or hot)
  • 2 pounds stew beef (or cut-up venison)
  • 2 pounds ground beef (or ground venisoon)
  • 2 large pork chops, cut into pieces
  • 2 (15-ounce) cans diced tomatoes
  • 1 teaspoon red pepper
  • 1 teaspoon black pepper
  • 3 to 4 teaspoons chili powder
  • Salt to taste
  • 1 large onion, diced
  • 2 hot peppers, chopped
  • 2 packages hot chili mix

Put all ingredients in a large pot, adding water if necessary. Cook on high until it comes to a boil. Lower heat to medium and cook until meat is tender. Simmer for 30 minutes more. Stir while cooking to keep chili from sticking.
Note: Goes good with grilled cheese sandwiches. You can use chicken and turkey instead of beef and pork if desired.
Submitted By: Linda Bain
Bethel Springs
McNairy Farmers Co-op
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