Jessy M's Chili

I love this chili. I hope you love it as much as me. I got it from my mom, who got it from dad, who got it from our friend Steve Y. For bean lovers, add extra beans.

Ingredients

• 0.5 pound ground beef
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 0.5 onion, cut into chunks
• 1 tablespoon chili powder
• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste
• 2 (46 fluid ounce) cans tomato juice, or as needed
• 1 (4 ounce) packet saltine crackers, or as needed
• 1 cup pickle juice, or to taste

Steps

1. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Stir pinto beans, kidney beans, onion, chili powder, and Parmesan cheese with the beef; season with salt and pepper. Pour enough tomato juice into the pot to cover the mixture by 1 inch.
3. Bring the mixture to a simmer and cook until the beans are heated through, about 10 minutes. Serve with crackers and pickle juice.