Chili Con Carne

Scrivener1's Note:

This recipe came from my Pillsbury Cookbook. This has been my favorite way to eat chili since 1995. The recipe listed here includes my modifications. When in season, I have substituted the green chilis with a habenero and another time with a habenero plus 2 tabasco peppers. Both of these, especially the latter, made it a HOT chili.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 lb ground beef
• 1 medium onion , chopped
• ¾ cup water
• 1 green pepper , chopped
• 2 tablespoons chili powder
• ¼ teaspoon black pepper , freshly ground
• ¼ teaspoon hot pepper sauce
• 1 (28 ounce) can whole tomatoes , undrained and cut up
• 1 (10 ¾ ounce) can condensed tomato soup
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can green chilies , chopped and undrained
• 1 (15 ½ ounce) can kidney beans , drained and rinsed

Directions:

1. Sautee ground beef with onion; drain.
2. In a large pot, combine ground beef mixture and remaining ingredients, except for the kidney beens.
3. Bring to a boil and reduce heat.
4. Cover and simmer for 1 1/2 - 2 hours, stirring occassionally. You can also cook this in a crock pot for 5-6 hours on low.
5. Add kidney beans and simmer until thoroughly heated.