japanese chili

Name: Japanese Chili
Prep time: 30 min
Cook time: 3 h
Yield: 6
Ingredients: 1/4 pound(s) bacon, chopped; 1 1/2 pound(s) lean ground beef; 2 can(s) campbells tomato soup; 1 can(s) 8-oz. mushrooms, drained; 2 can(s) 15-oz. light red kidney beans; 1 can(s) 10-oz. beer; 1 tablespoon(s) chili powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 teaspoon(s) paprika, sweet mild; 1 teaspoon(s) garlic powder

(1 RATING)

24 Pinches

Deanna Rodgers

Brighton, TN

Updated on Aug 6, 2013

This is not your regular old chili recipe, it has a slightly different taste yet it is oh so good. Give it a try.

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prep time 30 Min

cook time 3 Hr

method ---

yield 6 serving(s)

Ingredients

1/4 pound bacon, chopped
1 1/2 pounds lean ground beef
2 cans campbells tomato soup
1 can 8-oz. mushrooms, drained
2 cans 15-oz. light red kidney beans
1 can 10-oz. beer
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika, sweet mild
1 teaspoon garlic powder

How To Make japanese chili

Step 1

In Dutch oven or soup pot, fry the chopped bacon until crisp. Remove bacon from pot and drain on paper towels and set aside. In this same pot brown ground beef and onions, drain off excess fat. Add tomato soup, mushrooms, beans, and seasonings and mix well. Add beer and bring to a boil, reduce heat, cover and simmer 3 hours. Stir occasionally.

Step 2

The original recipe says to serve over hot rice and top with Parmesan cheese, but we like it better with oyster crackers or corn chips and topped with shredded cheddar cheese.
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