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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My husband, Steve, actually created the recipe for this meaty chili when he was in high school...he entered a chili cook-off contest and won! I'm usually the one who makes this now, but Steve insists the way he makes it is better! Ingredients:
1 pound ground beef |
1/2 pound round steak, cubed |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (16 ounces each) chili beans, undrained |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
1 to 2 tablespoons chili powder |
1 tablespoon onion powder |
salt and pepper to taste |
shredded cheddar cheese, optional |
Directions:
1. In a large saucepan, cook beef and steak over medium heat until no longer pink; drain. Add the beans, soup and seasonings; bring to a boil.
2. Reduce heat; simmer, uncovered, for 30 minutes or until thick and bubbly. Garnish with cheese if desired. Yield: 8 servings (2 quarts).
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