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.


Recipe Summary

10 mins
15 mins
25 mins
10 servings


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


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.

  • 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
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