Red Bean Chili

Kidney beans round out this beefy chili. Just brown ground beef with onion, stir in five additional ingredients, and let it simmer. Prepare it in a slow cooker during the day for super-fast evening prep.

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 

Directions:

1. 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.
2. Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
3. 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.

Southern Living
JANUARY 2002