Our family loves Mexican food, but I wasn't happy with any chili recipes I came across. So I decided to make up my own. It's a winner with everyone who tries it.
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) V8 juice
3 tablespoons dried minced onion
1 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon salt
Directions
In a large saucepan or soup kettle, cook the sausage, carrot, green pepper and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until heated through.