February 11, 2008

Hearty Six-Can Chili

This is a recipe that came with my Pampered Chef can opener, which I love by the way. My family loves chili and this is one of my husbands favorites. We like to eat it with tortilla chips and cheese, or with corn bread fresh from the oven.

Hearty Six-Can Chili

1 lb. lean ground beef
1/2 cup chopped onion
2 cans (15 1/2 oz. each) chili beans in sauce, undrained
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 teaspoon chili powder
1. Cook hamburger and onion in large pan until meat is no longer pink. Drain, if necessary.
2. Add remaining ingredients to beef mixture. Bring to a boil; reduce heat, and simmer covered, over low heat 30 minutes, stirring occasionally.
Makes 8 servings.


Blackeyedsue said...

I just found your super-secret blog and I just happen to be making my menu for this week.

Any ideas for what to make on V-day? We don't do the date until the Friday after V-day.

Yvonne said...

I love chili--this looks great.

Thanks, Amanda.

Chel said...


Tori :) said...

I don't think I've ever made chili! I'll have to give it a try!

Robin said...

I make a chili similar to this. Instead of cream of mushroom I use beef broth and some tomato paste. Then to spice it up a little more I use some cumin and cayenne pepper and sometimes some jarred jalepenos (not as strong as fresh) and sometimes add some salsa. yum. Trent likes me to make zucchini bread with it.


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