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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Source of Recipe Chad Kuhlman Ingredients:
2 tablespoons vegetable oil |
1 1/2-2 lbs ground chuck |
10 ounces french onion soup |
21 ounces red kidney beans, un-drained |
8 ounces tomato sauce |
6 ounces tomato paste |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/2 teaspoon black pepper |
3 drops tabasco sauce |
Directions:
1. In a large pot over medium-high heat, brown the beef in the oil, breaking up as it cooks; set aside.
2. Puree soup in a blender; pour over beef.
3. Stir remaining ingredients into pot.
4. Simmer over low heat, stirring occasionally, for at least 30 minutes.
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