Best Chili Ever - Catalina Mama, Two Beggin' Beef Pie Soup
photo by Rich Mann
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 lbs ground chuck
- 2 (10 1/2 ounce) cans campbell's tomato soup
- 2 (14 1/2 ounce) cans del monte stewed tomatoes, original recipe
- 2 (15 1/2 ounce) cans joan of arc kidney beans
- 2 tablespoons kroger chili powder
- 1⁄2 frozen green pepper, shaved
directions
- Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
- Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
- Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
- Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals.
- As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own!
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RECIPE SUBMITTED BY
<p>Cats</p>