Baked Bean Chili

Who says a good chili has to simmer all day? This zippy, not your traditional chili -- with a touch of sweetness from the baked beans -- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.


24 servings


2 pounds ground beef
3 (28 ounce) cans baked beans
1 (46 ounce) can tomato juice
1 (11.5 ounce) can V8 juice
1 envelope chili seasoning


In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Estimated Time

Preparation/Total Time: 30 minutes

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