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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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On a brisk day, I don't think anything is more appealing than a steaming bowl of this zesty chili. I always make enough so that everyone can have seconds.—Susan Strout, Cheney, Washington Ingredients:
2 pounds ground beef |
2 cups chopped onion |
2 cans (16 ounces each) chili beans, undrained |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
4 teaspoons chili powder |
2 teaspoons paprika |
1 teaspoon pepper |
1 teaspoon salt |
1/4 teaspoon garlic powder |
chopped green pepper |
shredded cheddar cheese |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup and seasonings; bring to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until thick and bubbly. Garnish with green pepper and cheese. Yield: 6-8 servings (about 2 quarts).
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