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Tangy Oven Chili




Source of Recipe


Irish Cream


List of Ingredients




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


Recipe



Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil 2 minutes. Remove from heat; let stand for 1 hour. Drain, discarding liquid; set beans aside. In a skillet brown beef, onions and green pepper; 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 degrees for 1 hour. Reduce heat to 250 degrees; bake for 5 hours or until beans are tender, stirring every 30 minutes.
Yield: 18-20 servings (5 qts.)