Red Bean Chili

• 2 pounds lean ground beef
• 1 large onion, chopped
• 2 (15-ounce) cans light red kidney beans
• 1 (12-ounce) can tomato juice
• 1 (10 3/4-ounce) can tomato soup
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Garnish: chopped onion

1. Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
2. Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
3. Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.

lean ground beef, onion, light red kidney beans, tomato juice, tomato soup, chili powder, salt, pepper, onion

Taken from www.myrecipes.com/recipe/red-bean-chili (may not work)