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Lion House Chili
Course: Soup
Servings: 10 servings
Ingredients
  • 2 cups dry red Mexican beans (or 3 cans beans, variety)
  • 16 ounces tomato sauce (2 8oz. cans)
  • 2 cups tomato juice
  • 1 tbsp. hot chili powder, or to taste (I use 1/2 tbsp)
  • 1/2 tsp. cumin
  • 2 tsp. salt (use 1 tsp. if using canned beans)
  • 1/2 tsp. black pepper
  • 1 pound ground beef
  • 1 cup chopped onion
Instructions

  1. Cover beans with cool water and soak overnight. Cook until tender. Or if using canned beans just dump them into a large pot. Add tomato sauce, tomato juice, and seasonings. Brown ground beef and onion in heavy skillet until lightly browned. Add to cooked bean mixture. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings.

  2. Note: We like to use a variety of beans (black, red, pinto, etc.). We also like to add some beef brisket from Jalapeño Bucks!