Chili Recipe

    • 1 pound ground beef, chuck preferred
    • 1 small-medium onion, diced
    • 2 large cans peeled whole tomatoes, blended
    • 2 cans dark red kidney beans, drained
    • 1 can condensed tomato soup
    • 1-2 cloves garlic
    • 2 tablespoons regular chili powder
    • 1/4 teaspoon crushed red pepper
    • to taste, salt and pepper


Season the beef with salt and pepper, and brown over medium-high heat in a 5-6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45-60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.

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