Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe is a combination of 2 recipes and it's Delicious. Not too HOT and Not too MILD. Just right for a real Chili LOVER! Great on a COLD winter Day!

Ingredients Nutrition

  • 4 (12 ounce) cans pink kidney beans (drained)
  • 2 (12 ounce) cans chili hot beans (do not drain these)
  • 3 (8 ounce) cans tomato sauce
  • 1 (16 ounce) can diced tomatoes (drained)
  • 1 large onion (diced)
  • 1 small green pepper, diced (optional)
  • 1 teaspoon Emeril's Original Essence (optional) or 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon Tabasco sauce
  • 3 tablespoons medium chili powder or 2 (1 1/4 ounce) envelopes chili seasoning mix
  • 1 (10 1/2 ounce) can campbell's tomato soup (do not add water)
  • 1 cup Heinz ketchup
  • 12 cup sugar (keeps the tomato sauce from being so tangy)
  • 2 lbs ground chuck (cooked and drained of all grease, I cook my Onions and Peppers with my Meat and then add the spices)

Directions

  1. Cook the ground chuck, onions, & pepper until done.
  2. Add spices to the mixture and mix well.
  3. Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce. Stir, then add the rest of the ingredients.
  4. Cook on LOW to MED heat (no higher) for around 20 minutes, making sure you stir the bottom. (Beans may stick).
  5. Serve with Mexican Cornbread or Crackers.
  6. Enjoy!

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