Ingredients

2 pounds lean ground beef

1 large onion, chopped

2 (15-ounce) cans light red kidney beans

1 (12-ounce) can tomato juice

1 (10 3/4-ounce) can tomato soup

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon pepper

Garnish: chopped onion

Preparation

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.

Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.

Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.

Makes 8 cups.

Borrowed from Southern Living, January 2002

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