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