I simply spice up canned tomato soup to create a flavorful chili.—Margaret Ganzel, Mankato, Minnesota
- 1 pound ground beef
- 2 small onions, chopped
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (15-1/2 ounces) kidney beans, rinsed and drained
- 3/4 cup chili sauce
- 2 teaspoons chili powder or prepared horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, brown beef and onions; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened. Yield: 4 servings.
Originally published as Margie's Chili in Country Woman January/February 1996, p35
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