1 (12 ounce) can onion soup (can use dry pacaket but add 1 1/2 cup water)
1 (12 ounce) can chili beans
1 (12 ounce) can kidney beans
1 (6 ounce) can tomato paste (use half the can of tomato paste)
1 (12 ounce) can tomatoes
1 teaspoon worcestershire sauce
2 tablespoons chili powder
3/4 teaspoon garlic powder
1 bouillon cube (use half)
1/2 teaspoon paprika (optional)
Directions:
1. Marinade skirt steak with salt & pepper or whatever you desire, then brown the steak and set aside. 2. Add onion soup to big pot and let simmer. 3. Add the rest of ingredients and then add steak back inches. 4. Simmer for 2-3 hours or longer if desired depending on how thick or soupy you want it. Stir occasionally and add more water towards the end if needed.
