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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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We like a medium spicy chili with no pieces of tomatoes in it. If you like it hotter just add more spices!If you like pieces of tomatoes by all means add a can. Ingredients:
1 lb ground chuck |
1 medium onion |
1 large green pepper |
5 garlic cloves |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons chili powder |
1 teaspoon cumin |
2 (10 3/4 ounce) cans campbell's tomato soup |
2 (10 3/4 ounce) cans water |
1 (15 ounce) can kidney beans (drained) |
Directions:
1. Brown ground chuck in large dutch kettle, add in salt, pepper, garlic, onions & green pepper.
2. After it is browned add Chili powder & Cumin, mixing well.
3. Add soup & water, stir well.
4. Bring to a boil, turn down to simmer & put lid on.
5. Simmer for 2 hours.
6. Add drained Kidney beans & stir.
7. Put lid on a simmer for 10 minutes.
8. Ladle in bowls, I like to serve with shredded cheddar cheese & Club crackers.
9. Enjoy!
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