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Jessy M's Chili


"I love this chili. I hope you love it as much as me. I got it from my mom, who got it from dad, who got it from our friend Steve Y. For bean lovers, add extra beans."
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25 m servings 220 cals
Original recipe yields 10 servings

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  1. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Stir pinto beans, kidney beans, onion, chili powder, and Parmesan cheese with the beef; season with salt and pepper. Pour enough tomato juice into the pot to cover the mixture by 1 inch.
  3. Bring the mixture to a simmer and cook until the beans are heated through, about 10 minutes. Serve with crackers and pickle juice.

Nutrition Facts

Per Serving: 220 calories; 5.9 g fat; 33.1 g carbohydrates; 11.1 g protein; 14 mg cholesterol; 1046 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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The flavor of this chili was pretty good, although it is very tomato-y so if you don't like a lot of tomatoes then this probably isn't for you. I made this chili following the recipe exactly, an...