Japanese Chili

Japanese Chili Recipe

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Deanna Rodgers


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


★★★★★ 1 vote

30 Min
3 Hr


  • 1/4 lb
    bacon, chopped
  • 1 1/2 lb
    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 Tbsp
    chili powder
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    paprika, sweet mild
  • 1 tsp
    garlic powder

How to Make Japanese Chili


  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.
  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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About Japanese Chili

Course/Dish: Chili
Other Tag: Quick & Easy

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