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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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

220 calories; protein 11.1g 22% DV; carbohydrates 33.1g 11% DV; fat 5.9g 9% DV; cholesterol 14.3mg 5% DV; sodium 1046mg 42% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2014
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 and I do think that the proportions need to be changed a little. If I make this again I would use a full pound of meat and not use the second can of tomato juice and also use just a half cup of pickle juice. I thought there was too much liquid to not enough meat. Nothing big and things that would be so easy to change if I make this again. Thank you for the recipe fluffersd! Read More
(2)