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Chili with Beans

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 2 hr 15 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 1/2 chopped onion
  • 2 tbsp. olive oil
  • 1 1/2 lb. meatloaf mix (beef, pork and veal) or plain ground beef/veal or beef and pork or veal and pork
  • 1 can (15 oz.) tomato sauce
  • 2 cans chili with beans (any flavor)
  • 1 can (15 oz.) dark red kidney beans
  • 1 can (15 oz.) light red kidney beans
  • 2 cans (15 oz.) vegetarian beans
  • Chili powder (to taste)
  • Water
make it
On medium heat, brown onions in olive oil until translucent. Add ground meat and brown - keep separating meat until all crumbled and cooked.

Add tomato sauce and clean out can with water (8 oz.) and add to meat to cover. Mix and let simmer about five minutes. Add canned chili, and all beans including bean liquid. Clean out all cans with water (about 3/4 of a can of water each) and add water to mixture. Blend through mixture until all combined. Sprinkle chili powder to taste.

Cover pot and simmer for at least 90 minutes. Stir occasionally adding water if necessary. Serve over rice. Top with chopped raw onions.
Notes
Mixture should be 'moving' in liquid - never dry or pasty. More kidney beans can be added. (be sure to clean can with water and add)

Freeze any leftovers.
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