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
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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