A friend gave me this recipe years ago. It’s still our favorite chili — mildly spicy with just a hint of sweet. My husband likes to dress it up with tobasco sauce. –Mellyn

  • 2 cups dry pinto beans, rinsed, soaked and cooked or 4 cans unseasoned beans, drained and rinsed (I used a combination of pinto and black beans)
  • 1 Tablespoon onion powder
  • 1 15-ounce can diced tomatoes
  • 23-ounces tomato juice
  • 3/4 cup ketchup
  • 1 Tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepperĀ 
  1. Put beans in a large skillet.
  2. Add remaining ingredients.
  3. Bring to a boil. Cover and reduce heat.
  4. Simmer for 45 minutes, stir occasionally.


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