Red and Green Chili

I must say that I have tried quite a few chili recipes and have never been happy with them.  I found this recipe years ago in a Utah State Fare cook book.  It’s pretty easy and tastes great.  I wish it was a little less runny, but it doesn’t bother me too much.  I often make this on a day when I’ve been canning salsa.  I strain the juice out of my processed tomatoes to make the salsa more chunky and less watery.  So when I do that, I omit the spicy tomato juice and use actual fresh tomato juice in its place and then just throw in some Tobasco or Franks Hot sauce to add a little heat.



  • 1 lb ground turkey or beef
  • 1 large onion, chopped
  • 1 Tbsp vegetable oil
  • 2 C stewed tomatoes diced (I usually just use 1 can of diced tomatoes)
  • 3 C spicy tomato juice
  • 1 can pinto beans, undrained (I always drain them to make it less runny but I think leaving a little in helps with the flavor)
  • 1 can black beans
  • 1 can kidney beans
  • 1 can refried beans
  • 1 can (8 oz) green chilies
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp celery salt
  • 2 jalapenos


  1. Brown the meat and onion in oil over medium heat.
  2. Drain the excess fat.
  3. Add remaining ingredients.
  4. Mix well and simmer for at least 45 minutes.

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