Jessy M's Chili recipe

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Ingredients

½ pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
½ onion, cut into chunks
1 tablespoon chili powder
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
2 (46 fluid ounce) cans tomato juice, or as needed
1 (4 ounce) packet saltine crackers, or as needed
1 cup pickle juice, or to taste

Nutrition Info

220.1 calories
carbohydrate: 33.1 g
cholesterol: 14.3 mg
fat: 5.9 g
fiber: 5.9 g
protein: 11.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1046 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  2. Stir pinto beans, kidney beans, onion, chili powder, and Parmesan cheese with the beef, season with salt and pepper. Pour enough tomato juice into the pot to cover the mixture by 1 inch.

  3. Bring the mixture to a simmer and cook until the beans are heated through, about 10 minutes. Serve with crackers and pickle juice.

Recipe Yield

10 servings

Recipe Note

I love this chili. I hope you love it as much as me. I got it from my mom, who got it from dad, who got it from our friend Steve Y. For bean lovers, add extra beans.

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