Prep 5 mins
Cook 50 mins
I make this one when I'm in a hurry. Honestly, it's as good as any of my other more complex chilis but I love spending time in the kitchen most of the time, which is why I make the others too. This recipe uses ingredients that you already have on hand. Enjoy your supper in less than an hour!
- 2 lbs ground chuck
- 10 ounces condensed tomato soup
- 15 ounces stewed tomatoes, with juice (or, diced tomatoes)
- 2 medium onions, roughly chopped
- 16 ounces chicken broth
- 16 ounces water
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon ground black pepper (from a can)
- 1 1⁄2 tablespoons butter
- 1 tablespoon chicken bouillon powder (or, 2 cubes)
- 2 tablespoons dried onion flakes
- 30 ounces chili beans, with sauce
- 15 ounces kidney beans, drained and rinsed
- 1 lb spaghetti, cooked and drained (optional)
- In a large cooking pot, brown your burger over medium heat, mashing it up as much as possible as it cooks. Drain the grease, using a colander, and return it to the pot.
- Add in all other ingredients, except for spaghetti, and bring to a boil over high heat. Reduce the heat to low and cover, stirring occasionally. Allow to cook at a low boil for 40 minutes.
- If you wish, you can serve this over spaghetti and season with Tabasco sauce for a spicy-hot entree. Otherwise, this is fine to eat by the bowl with oyster crackers or saltines.
- NOTE: If you want really thick chili, just don't add the water. The butter takes the acidy "edge" off the tomato ingredients but you can leave it out if you want to.