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Tangy Oven Chili Recipe

  • 18servings
  • 385minutes
  • 198calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound dried kidney beans

  2. 2 pounds ground beef

  3. 2 medium onions, chopped

  4. 1 medium green pepper, chopped

  5. 2 envelopes chili seasoning mix

  6. 1-1/2 teaspoons salt

  7. 1-1/2 teaspoons pepper

  8. 1 teaspoon sugar

  9. 2 cans (28 ounces each ) diced tomatoes, undrained

  10. 1 can (12 ounces) tomato paste

  11. 2 cans (8 ounces each ) crushed pineapple, undrained

  12. 2 jars (4-1/2 ounces each ) sliced mushrooms, drained

  13. 3 to 5 jalapeno peppers, seeded and minced

  14. 3 cans (11-1/2 ounces each ) V

  15. 8 juice

Instructions Jump to Ingredients ↑

  1. Tangy Oven Chili Recipe photo by Taste of Home 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.

  2. 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 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350° for 1 hour.

  3. Reduce heat to 325°; bake for 4-5 hours or until beans are tender, stirring every 30 minutes. Yield: 18-20 servings (5 quarts).

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