I found this recipe a couple years ago in a cookbook Luke gave me. Before this recipe I have never been a big fan of chili because I don't like kidney beans. This is an interesting take on chili. It still has the chili taste because of the seasoning packet but it's also a little sweet thanks to the baked beans. This makes a huge batch so be prepared to feed a lot of people or freeze some of it. This is being entered in a chili cook-off challenge so I hope the judges like it. Everyone who has tried this chili so far has loved it.
2 lbs. ground beef
3 cans (28 oz. each) baked beans
1 can (46 oz) tomato juice
1 can (11.5 oz) v8 juice
1 envelope chili seasoning
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer; uncovered for 10 minutes.
It's the perfect time of year to start thinking about different types of soups and stews to make since it's starting to get colder. I plan on trying out a lot of different soup recipes this winter. ENJOY!
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