FOUR BEAN TACO CHILI

By Jaxson

Ingredients

• 2 LBS GROUND BEEF
• 3 CUPS TOMATO JUICE
• 1 JAR (16 OZ) SALSA
• 1 CAN (16 OZ) KIDNEY BEANS, RINSED AND DRAINED
• 1 CAN (15-1/2 OZ) GREAT NORTHERN BEANS, RINSED AND DRAINED
• 1 CAN (16OZ) BLACK BEANS, RINSED AND DRAINED
• 1 CAN (8OZ) TOMATO SAUCE
• 1 CAN (6OZ) TOMATO PASTE
• 1 CAN (4OZ) CHOPPED GREEN CHILIES

Preparation

Step 1

IN DUTCH OVEN, COOK THE BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK; DRAIN

STIR IN THE REMAINING INGREDIENTS. BRING TO A BOIL. REDUCE THE HEAT; SIMMER,

UNCOVERED, FOR 15 MINUTES STIRRING OCCASIONALLY