Baked Bean Chili

This makes a lot of chili, so you can freeze half for another meal, or just halve the recipe. The baked beans give it a slightly sweet flavor, and it tastes great with corn muffins on the side.

Baked Bean Chili

2 lbs. ground beef

3 (28 oz.) cans baked beans

3 (15 oz.) cans dark red kidney beans, rinsed and drained

1 (46 oz.) can tomato juice

1 (11.5 oz.) can V8 juice

1 envelope chili seasoning

In a dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered for at least 10 minutes. Yield:24 servings