Classic Campbell’s Chili Recipe with Tomato Juice

Craving a hearty, comforting bowl of chili that’s both easy to make and packed with flavor? You’re not alone. Many home cooks search for that perfect chili recipe – one that uses simple ingredients but delivers a rich, satisfying taste without spending hours in the kitchen. Finding a reliable recipe that balances flavor, texture, and ease can feel like searching for a needle in a haystack.

Making a delicious chili often involves browning ground beef with vegetables and chili powder, then simmering it with Campbell’s® Tomato Juice and two types of beans, like kidney and great northern, for a rich flavor and hearty texture perfect for a quick weeknight meal.

This guide dives deep into a classic approach: Campbell’s chili recipe featuring tomato juice and two kinds of beans. We’ll explore why this combination works so well, provide step-by-step instructions for both stovetop and slow cooker methods, and offer plenty of tips for customizing it to your exact liking. Get ready to discover your new go-to chili recipe!

Key Facts:
* Classic Base: Using Campbell’s® Tomato Juice provides a consistent, slightly tangy, and savory base compared to water or broth, forming the foundation for many farmhouse-style chili recipes.
* Two-Bean Advantage: Recipes often call for two types of beans (like kidney and great northern) to add varied textures – one firm, one creamy – making the chili feel more substantial. (Source: Allrecipes User Reviews)
* Standard Proportions: A common starting point involves 1 lb ground beef, 1 large onion, 1 green pepper, 2 tbsp chili powder, and 3 cups (approx. 24 oz) Campbell’s® Tomato Juice. (Source: Allrecipes “2-Bean Chili”)
* Quick Cooking Time: On the stovetop, many tomato juice-based chili recipes like this can be prepared and cooked in about 35-40 minutes total. (Source: Allrecipes “2-Bean Chili”)
* Adaptable: While the classic uses ground beef, kidney, and great northern beans, this recipe style is highly adaptable for different meats (turkey, sausage), beans (pinto, black), and spice levels.

Why Choose a Chili Recipe with Tomato Juice and Two Beans?

A chili recipe featuring tomato juice offers a rich, slightly tangy base, while using two types of beans adds complex texture and heartiness. This combination creates a classic, satisfying chili that’s often simple to prepare, making it a popular choice for home cooks. This approach blends convenience with deep, savory flavors, resulting in a comforting dish reminiscent of old-fashioned, farmhouse-style cooking.

The use of readily available ingredients like Campbell’s® Tomato Juice makes it accessible, while the dual-bean strategy elevates the texture beyond simpler chili recipes. It’s a reliable formula that consistently delivers a crowd-pleasing result.

The Flavor Advantage of Tomato Juice in Chili

Tomato juice provides acidity and a subtle sweetness that balances the richness of meat and spices in chili, contributing depth and a smooth consistency compared to water or broth. Unlike diced or crushed tomatoes which can add chunkiness, tomato juice creates a smooth, integrated gravy that coats every ingredient.

Think about it: the juice’s inherent savoriness (umami) complements the beef and spices, while its acidity cuts through the richness, preventing the chili from feeling too heavy. It acts as more than just liquid; it’s a fundamental flavor component that defines this style of chili. Some cooks even opt for variations like V8 juice for an added vegetable note, as seen in user reviews on recipe sites.

Benefits of a Two-Bean Approach

Using two different beans, like firm kidney beans and creamy great northern beans, adds varied textures and visual appeal, making the chili feel more substantial and satisfying. This technique moves beyond a single-note texture, creating a more interesting mouthfeel with each spoonful.

Here’s the breakdown:

• Kidney Beans: Offer a robust shape and firm bite that holds up well during cooking. They absorb the surrounding flavors beautifully.
• Great Northern Beans (or similar like Pinto/Cannellini): Tend to be softer and creamier, slightly breaking down to help thicken the chili naturally and provide a smoother counterpoint to the kidney beans.

This combination not only enhances the eating experience but also boosts the fiber and protein content, making the chili even heartier.

How Do You Make the Classic Campbell’s Two-Bean Chili with Tomato Juice?

To make Campbell’s Two-Bean Chili with tomato juice, brown 1 lb ground beef with onion and green pepper. Stir in chili powder, pepper, 3 cups Campbell’s® Tomato Juice, 1 can rinsed kidney beans, and 1 can rinsed great northern beans. Heat through and serve. This stovetop method is straightforward and relatively quick, making it ideal for weeknight dinners.

Based on popular adaptations like the “2-Bean Chili” recipe found on Allrecipes (attributed to Campbell’s Kitchen), this method focuses on building flavor layers efficiently in a single skillet or pot.

Essential Ingredients You’ll Need

Here’s your grocery list for this classic chili:

• Meat: 1 pound Ground Beef (lean preferred)
• Vegetables:
  • 1 large Green Bell Pepper, chopped
  • 1 large Onion, chopped
• Spices:
  • 2 tablespoons Chili Powder
  • ¼ teaspoon Ground Black Pepper
  • (Optional but recommended for depth: 1 ½ tsp Cumin, ½ tsp Oregano, Salt to taste)
• Liquid: 3 cups (24 fl oz) Campbell’s® Tomato Juice
• Beans:
  • 1 (15 ounce) can Kidney Beans, rinsed and drained
  • 1 (15 ounce) can Great Northern Beans, rinsed and drained
• Optional Toppings: Shredded Cheddar cheese, Sour cream, Sliced green onions, Chopped fresh tomato, Crackers, Corn chips, Cornbread

Key Takeaway: Having all ingredients prepped (vegetables chopped, cans opened and beans rinsed) makes the cooking process much smoother and faster. This is often called “mise en place.”

Step-by-Step Stovetop Instructions

First, cook ground beef with chopped pepper, onion, chili powder, and black pepper in a skillet until browned; drain fat. Then, stir in Campbell’s® Tomato Juice and rinsed beans. Finally, heat the mixture thoroughly before serving. Follow these detailed steps:

1. Brown the Base: In a large skillet or Dutch oven, cook the ground beef, chopped green pepper, and chopped onion over medium-high heat until the beef is thoroughly browned and the vegetables soften slightly. Stir in the chili powder and black pepper (and any other dried spices like cumin or oregano, if using) during the last minute of cooking to toast them slightly and release their aroma.
2. Drain Excess Fat: Carefully tilt the skillet and spoon out any excess grease rendered from the ground beef. This prevents the chili from being greasy.
3. Combine Ingredients: Pour the Campbell’s® Tomato Juice into the skillet with the beef mixture. Add the rinsed and drained kidney beans and great northern beans. Stir everything together well.
4. Simmer and Serve: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover loosely (or leave uncovered if you prefer a thicker chili), and let it simmer for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning (salt, pepper, more chili powder) if needed.
5. Serve Hot: Ladle the chili into bowls and garnish with your favorite toppings.

Can You Make This Campbell’s Chili Recipe in a Slow Cooker?

Yes, adapt Campbell’s chili for a slow cooker by browning the ground beef mixture first. Then, transfer the browned mixture, tomato juice, and beans to the slow cooker. Cook on Low for 4-6 hours or High for 2-3 hours. This method is perfect for letting the chili simmer and develop deeper flavors while you’re busy.

While the original recipe is designed for the stovetop, converting it for a Crockpot or slow cooker is simple and yields excellent results. The key is browning the meat and vegetables before adding them to the slow cooker to develop those crucial foundational flavors.

Adapting the Recipe for Your Crockpot

Making this chili in your slow cooker requires just a couple of adjustments:

1. Brown First: Complete Step 1 and Step 2 of the stovetop instructions (browning the beef, vegetables, and spices, then draining the fat) in a skillet on the stove. Do not skip this step! Browning develops essential flavor that won’t happen if you put raw meat directly into the slow cooker.
2. Transfer: Scrape the browned beef and vegetable mixture into the basin of your slow cooker.
3. Add Liquids and Beans: Pour in the Campbell’s® Tomato Juice and add the rinsed and drained kidney beans and great northern beans. Stir everything together.
4. Cook: Secure the lid on the slow cooker. Set it to cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

Tip: If you find the chili is thinner than you like after slow cooking, you can remove the lid and cook on HIGH for the last 30 minutes to allow some liquid to evaporate, or use one of the thickening methods described later.

Slow Cooker Timing and Tips

Slow cooking allows flavors to meld beautifully, but keep these points in mind:

• Low vs. High: Cooking on LOW generally results in slightly more tender meat and deeper flavor development, but HIGH works well if you’re shorter on time.
• Liquid Level: Tomato juice provides ample liquid. You likely won’t need to add extra broth or water unless you prefer a much thinner consistency.
• Stirring: While not strictly necessary like stovetop cooking, giving the chili a stir once or twice during the cooking time (if you’re home) can ensure even heating, especially if your slow cooker has hot spots.
• Flavor Check: Taste the chili towards the end of the cooking time and adjust seasonings as needed. Flavors concentrate during slow cooking, so you might need less salt initially than in the stovetop version.

How Can You Customize Your Tomato Juice Chili?

Customize your tomato juice chili by swapping bean types (black, pinto), using different meats (turkey, sausage), adding corn or carrots, or adjusting spice levels. Secret ingredients like cocoa powder or coffee can deepen the flavor. This basic recipe is a fantastic canvas for creativity. Don’t be afraid to experiment!

Whether you want to change the protein, introduce different vegetables, deepen the flavor profile, or adjust the heat, there are countless ways to make this chili uniquely yours.

Trying Different Bean Combinations

While kidney and great northern beans offer a great texture contrast, feel free to swap or add other beans based on preference or availability:

• Pinto Beans: A classic chili bean, creamy and mild. Works well as a substitute for either kidney or great northern. Many popular recipes like “Easy Chili” on Food.com use pinto beans.
• Black Beans: Offer an earthier flavor and slightly firmer texture. Great in combination with kidney or pinto beans.
• Cannellini Beans: Similar to great northern beans, they are white, creamy, and mild.
• Three Bean Chili: Why stop at two? Combine kidney, pinto, and black beans for maximum texture and flavor variety.

Tip: Always rinse canned beans thoroughly before adding them to your chili. This removes excess sodium and the “canned” taste.

What Secret Ingredient Will Deepen the Flavor of Your Chili?

To deepen chili flavor, try adding a teaspoon of unsweetened cocoa powder or instant coffee granules for richness, a dash of Worcestershire for umami, or smoked paprika for smokiness. A bay leaf added during simmering also helps. These additions work in the background to create a more complex and satisfying taste:

• Unsweetened Cocoa Powder (1-2 tsp): Adds incredible depth and richness without tasting like chocolate.
• Instant Coffee Granules (1 tsp): Enhances the savory notes of the beef and adds complexity.
• Worcestershire Sauce (1-2 tsp): Boosts the umami (savory) flavor profile.
• Smoked Paprika (½ – 1 tsp): Adds a subtle smokiness that complements the chili powder.
• Bay Leaf (1 whole): Infuses a subtle herbal background note (remember to remove before serving!).
• A Splash of Vinegar (Cider or Red Wine, 1 tsp): Added at the end, brightens the flavors.
• Masa Harina (1-2 tbsp mixed with water): Not only thickens but adds an authentic, slightly sweet corn flavor.

Adjusting Thickness and Spice

Thicken chili by simmering uncovered, adding a cornstarch slurry, or stirring in masa harina. Thin it with more tomato juice or broth. Increase heat with cayenne pepper or jalapenos; reduce spice by using less chili powder. Tailoring the consistency and heat level is easy:

To Thicken:

1. Simmer Longer: Let the chili simmer uncovered for an extra 15-30 minutes to allow excess liquid to evaporate.
2. Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir into the simmering chili and cook for a few minutes until thickened.
3. Masa Harina: Whisk 1-2 tablespoons of masa harina (corn flour used for tortillas/tamales) with ¼ cup of warm water or broth. Stir into the chili and simmer for 10-15 minutes. Adds flavor too!
4. Mash Some Beans: Remove about ½ cup of beans, mash them with a fork, and stir them back into the chili.

To Thin:

• Simply stir in more Campbell’s® Tomato Juice, beef broth, or even a little water until you reach your desired consistency.

To Adjust Spice:

• Increase Heat: Add ¼ – ½ teaspoon of cayenne pepper, a pinch of red pepper flakes, or finely diced jalapenos (add with the onions and peppers). You could also use a hotter variety of chili powder or add a dash of your favorite hot sauce.
• Decrease Heat: Use less chili powder (start with 1 tablespoon and add more to taste), ensure your chili powder is labeled “mild,” or omit additional heat sources like cayenne. Adding a dollop of sour cream or Greek yogurt when serving also cools the palate.

What Are the Best Ways to Serve and Store Campbell’s Tomato Juice Chili?

Serve Campbell’s tomato juice chili hot with toppings like shredded cheese, sour cream, green onions, chopped tomatoes, crackers, or cornbread. Store leftovers airtight in the refrigerator for 3-4 days or freeze for up to 4-6 months. Proper serving and storage ensure you enjoy your delicious chili to the fullest, even days later.

Chili is fantastic on its own, but the right accompaniments and storage techniques elevate the experience and preserve its quality.

Classic Chili Topping Ideas

Setting up a small “chili bar” with various toppings lets everyone customize their bowl. Here are some favorites:

• Dairy: Shredded Cheddar (sharp is great!), Monterey Jack, crumbled Cotija cheese, Sour Cream, Greek Yogurt
• Vegetables: Sliced Green Onions, Chopped White or Red Onion, Diced Fresh Tomatoes, Pickled or Fresh Jalapenos, Avocado slices
• Crunch: Crushed Corn Chips (like Fritos), Oyster Crackers, Tortilla Strips, Saltine Crackers
• Sides: Cornbread (sweet or savory), Warm Tortillas, White Rice

Key Takeaway: Don’t underestimate the power of toppings! They add texture, coolness, richness, or extra spice to complement the chili base.

Storing and Reheating Leftovers Safely

Store cooled chili in airtight containers. Refrigerate for up to 4 days or freeze for up to 6 months. Reheat thoroughly on the stovetop over medium-low heat or in the microwave until steaming hot. Follow these guidelines for safety and best quality:

1. Cool Down: Let the chili cool significantly at room temperature before storing (but no longer than 2 hours) to prevent warming up the refrigerator or freezer excessively.
2. Refrigerate: Transfer the cooled chili to airtight containers. Store in the refrigerator for up to 3-4 days.
3. Freeze: For longer storage, portion chili into freezer-safe airtight containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. Label with the date. Freeze for up to 4-6 months for best quality.
4. Thaw: Thaw frozen chili overnight in the refrigerator for best results. You can also thaw it in the microwave using the defrost setting.
5. Reheat:
   • Stovetop (Recommended): Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally, until it’s steaming hot throughout. Add a splash of tomato juice or broth if it has thickened too much.
   • Microwave: Reheat in a microwave-safe bowl, covered, stirring occasionally until heated through.

FAQs About Campbell’s Chili Recipe with Tomato Juice

How much tomato juice do I put in chili?

For a typical batch using 1 lb of ground beef and two 15-oz cans of beans, 3 cups (24 fl oz) of Campbell’s® Tomato Juice is a common amount, providing a good balance of liquid and flavor without being too soupy. Adjust slightly based on desired thickness.

What are the ingredients in Campbell’s chili (homemade version)?

A typical homemade version inspired by Campbell’s style includes ground beef, chopped onion, chopped green bell pepper, chili powder, black pepper, Campbell’s® Tomato Juice, canned kidney beans, and canned great northern beans. Optional toppings often include cheese, sour cream, and green onions.

Can I use tomato sauce instead of tomato juice in this recipe?

While you can substitute tomato sauce, it will significantly change the chili’s character. Tomato sauce is much thicker and more concentrated than tomato juice, resulting in a richer, denser chili. You would likely need to add water or broth to achieve a desirable consistency. The flavor profile will also be less tangy and bright compared to using tomato juice.

What makes a chili recipe “old fashioned”?

“Old fashioned” chili often implies a simple, hearty recipe using basic ingredients like ground beef, beans, onions, common spices (like chili powder), and often a tomato base (juice, sauce, or stewed tomatoes). It typically avoids trendy or complex ingredients and focuses on long simmering times (though quick versions exist) for flavor development, reminiscent of traditional home cooking.

Is this chili recipe spicy? How can I adjust the heat?

This recipe typically has a mild to medium spice level, primarily from the chili powder. To increase heat, add cayenne pepper, red pepper flakes, or diced jalapenos. To decrease heat, use less chili powder or choose a specifically “mild” variety, and avoid adding other heat sources.

Can I make this chili recipe vegetarian?

Yes, easily! Omit the ground beef and consider adding extra beans, lentils, or vegetables like corn, diced carrots, zucchini, or crumbled plant-based meat substitute. You may want to add a teaspoon of smoked paprika or liquid smoke to mimic some of the savory depth lost from the meat.

What’s the difference between kidney beans and great northern beans in chili?

Kidney beans are large, dark red, and hold their shape well, providing a firm texture. Great northern beans are medium-sized, white, and have a softer, creamier texture that can slightly break down and thicken the chili. Using both provides textural contrast.

How long does it take to cook this chili on the stovetop vs. slow cooker?

On the stovetop, after browning the meat (approx. 10 min), it typically simmers for 15-25 minutes. In a slow cooker, after browning the meat, it cooks for 4-6 hours on LOW or 2-3 hours on HIGH.

Can I add other vegetables like corn or carrots?

Absolutely! Corn (frozen or canned, drained) and finely diced carrots are excellent additions. Add carrots along with the onions and peppers to soften them. Add corn during the last 15-20 minutes of simmering (stovetop) or the last 30-60 minutes (slow cooker).

What type of ground beef is best for chili?

Lean ground beef (like 85/15 or 90/10) is often preferred as it renders less fat that needs draining. However, ground chuck (around 80/20) offers more flavor due to its higher fat content; just be sure to drain the excess grease thoroughly after browning.

Can I use canned beans or should I use dried beans?

This recipe is designed for the convenience of canned beans. Using dried beans requires soaking them overnight and pre-cooking them until tender before adding them to the chili, significantly increasing the preparation time.

Summary: Your Go-To Two-Bean Tomato Juice Chili

This Campbell’s-inspired chili recipe, featuring the dynamic duo of tomato juice and two types of beans, proves that delicious, comforting food doesn’t need to be complicated. Its rich tomato base, satisfying texture from the different beans, and straightforward preparation make it a winner for weeknight dinners and cozy weekends alike.

Whether you stick to the classic stovetop method, adapt it for the slow cooker, or get creative with customizations and secret ingredients, this recipe offers a reliable foundation for a fantastic bowl of chili. It’s quick, flavorful, easily adaptable, and perfect for feeding a family or a crowd.

Ready to give it a try? Whip up a batch and let us know your favorite customizations or toppings in the comments below! We’d love to hear how you make this classic chili your own. Feel free to share this recipe with fellow chili lovers!