- 1 pound ground beef
- 1 medium onion, chopped
- 1/4 teaspoon pepper
- 1 can (15-3/4 ounces) pork and beans
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted
- Shredded part-skim mozzarella cheese
- In a large saucepan, brown the beef, onion and pepper until the beef is no longer pink; drain. Stir in beans and soups. Simmer, uncovered, for 15 minutes or until heated through. Garnish with cheese. Yield: 4-6 servings (1-1/2 quarts).
Originally published as All-American Chili in Country Woman January/February 1996, p35
Reviews for All-American Chili
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Reviewed Jan. 28, 2013
Reviewed Jan. 11, 2012
"didn't really like the pork and beans in it...needed to be more spicy."
Reviewed Jan. 28, 2009
"Definitely didn't think it was "chili"; however, I'm convinced if you added more varieties of beans it would be excellent baked beans!"