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 pepper
- Put beans in a large skillet.
- Add remaining ingredients.
- Bring to a boil. Cover and reduce heat.
- Simmer for 45 minutes, stir occasionally.
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