Chili #6
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Bacon Drippings; or butter |
| 1 | pounds | Ground Beef |
| ½ | cup | Onion; diced |
| 1 | can | Cream Condensed Tomato Soup; 10 1/2 oz. can |
| 1 | cup | Water |
| 12½ | ounce | Red Kidney Beans; canned, drain & rinse |
| 1 | tablespoon | Chili Powder; (to taste) (1 to 3) |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Black Pepper |
| 1 | teaspoon | Vinegar |
Directions
Set pan or large skillet on medium heat. Brown beef until slightly brown and no longer pink. Add onions and cook five minutes, stirring frequently.
Turn flame down to low; add rest of ingredients and stir well. Cover; simmer 45 minutes, stirring occasionally. Serve piping hot in soup bowls with crisp crackers. Makes about six servings.
NOTE: I always at least double this recipe for my family. It's even better the next day
Recipe by: Ruth Ann Jones <RJ_PRSIS@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 03, 1998