The Fall season brings so many favorites in our home and soup is one of those. I am always on the lookout for a good soup recipe, and finding ways to adapt those recipes with our own twist just puts them over the top.
This Hearty Red Chili recipe comes to you from the recipe book of my dear mother-in-law. No tweaks or twists needed on this one, it’s already THE BEST and perfect chili recipe you could find. You can adapt it with as much or as little spice as you’d like by using mild or spicy salsa, or adjusting the chili powder. If you don’t soak and cook your own dry beans, you can get 5 cups of beans from 6 – 15 oz cans of pinto beans.
Hearty Red Chili
- 2 lbs ground beef
- 2 medium onions – chopped
- 2 green peppers – chopped
- 2 tsp salt
- 1/2 tsp pepper
- 1 – 16 oz whole tomatoes – masked
- 2 – 8 oz cans tomato sauce
- 2 cups tomato juice
- 1 cup salsa
- 2 tbsp sugar
- 1 cup ketchup
- 1 tbsp chili powder
- 5 cups cooked pinto beans (you could also do a mix of beans if you’d like)
Saute onions and peppers, cook with ground beef. Season with salt and pepper. Add remaining ingredients, and simmer for a couple of hours. The longer it simmers the better the flavors come together.
Serve with sour cream and corn chips, THESE yummy breadsticks, or MY FAVORITE cornbread.
Enjoy!!
