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Thursday, August 11, 2011

Wednesday's Chili

2 tbsp oil (optional)
1 1/2 to 2lbs ground beef
10 oz. can french onion soup (not creamy)
1 tbsp chili powder
2 tsp cumin
1/2 tsp black pepper
few drops of tabasco sauce
21 oz. can red kidney beans, not drained
6 oz can tomato paste
8 oz. can tomato sauce

In medium skillet, heat oil and brown beef over medium heat until no longer pink. Set aside; puree' onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with a fork as it heats.  Stir in spices and add beans, tomato paste, and tomato sauce, stirring until well combined.  Heat over low heat at least 20 minutes until piping hot and flavors have blended.

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