Despite the fact that it was a sunny, mid-60s day, I listened to Christmas music in my van while I ran errands and just got done making a yummy batch of chili. This recipe is one I have used for a decade now and despite trying a few other recipes, I always return to this one. It is easy - so easy that my girls can do nearly all of it and just require a bit of supervision- and has great flavor.
Four Bean Taco Chili
2 lbs ground beef
3 cups tomato juice
1 jar (16 oz.) salsa
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can butter beans, rinsed and drained
1 can black beans, rinsed and drained
1 can tomato sauce (8 oz)
1 can (6 oz.) tomato paste
1 can (4 oz) chopped green chilies
1 envelope taco seasoning.
After browning the meat, combine all ingredients, bringing to a boil. Simmer for 15 minutes.
I will admit to simmering much longer than this. Often I will have the kettle on my stove for a while, allowing us to help ourselves to some chili at different points during the day.
Weekend Cooking is hosted Beth at Beth Fish Reads