Tangy Oven Chili

• 1 pound dried kidney beans
• 2 pounds ground beef
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 envelopes chili seasoning mix
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons pepper
• 1 teaspoon sugar
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 2 cans (8 ounces each) crushed pineapple, undrained
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 3 to 5 jalapeno peppers, seeded and minced
• 3 cans (11-1/2 ounces each) V8 juice

1. Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 to 4 hours or until softened. Drain, discarding liquid; set beans aside.
2. In a large skillet, cook the beef, onions and green pepper over medium heat until beef is no longer pink; drain. Stir in seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350u0b0 for 1 hour.
3. Reduce heat to 325u0b0; bake for 4-5 hours or until beans are tender, stirring every 30 minutes.

kidney beans, ground beef, onions, green pepper, chili seasoning mix, salt, pepper, sugar, tomatoes, tomato paste, pineapple, mushrooms, jalapeno peppers

Taken from www.tasteofhome.com/recipes/tangy-oven-chili/ (may not work)