• 1 large onion, diced
  • 2 teaspoons salt
  • 2 to 2 1/2 pounds ground beef
  • 4 cans (15.5 oz) pinto beans, rinsed & drained
  • 46 ounces tomato juice
  • 1 can (8 ounces) tomato sauce
  • 1 cup (8 ounces) ketchup
  • 2 bay leaves
  • 1/2 cup water
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 2 Tablespoons brown sugar


  1. In a large 12-inch nonstick skillet, brown the ground beef with the onion and salt until meat is cooked through. Drain excess grease, if needed.
  2. In a large pot, combine the pinto beans, tomato juice, tomato sauce and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
  3. Add the cooked meat/onion mixture.
  4. Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.

Notes: For a slow cooker version, brown the meat and onions in the first step but instead of a pot, combine the rest of the ingredients in a large slow cooker. Stir in the meat and cook on low for 5-7 hours.

What to Serve With This

  • Serve chili with cheese, sour cream or any other chili topping you desire
  • Corn bread

Thank you, Mel’s Kitchen Cafe! Original recipe found here :)