Dinner: Tangy Oven Chili Recipe

This recipe includes superfoods such as:

Health benefits of Tangy Oven Chili Recipe

Ingredients

1 pound dried kidney beans
2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
2 envelopes chili seasoning mix
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1 teaspoon sugar
2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
2 cans (8 ounces each) crushed pineapple, undrained
2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 to 5 jalapeno peppers, seeded and minced
3 cans (11-1/2 ounces each) V8 juice

Instructions

Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 to 4 hours or until softened. Drain, discarding liquid; set beans aside.
In a large skillet, cook the beef, onions and green pepper over medium heat until beef is no longer pink; drain. Stir in seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350 ° for 1 hour.
Reduce heat to 325 °; bake for 4-5 hours or until beans are tender, stirring every 30 minutes.

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