Wednesday's Chili

TAMMY WADE

By
@Tammywade

A play on words... think famous girl with orange pig tails... yeah.. that one.. you got It. We love it on hot dogs! And my Hubby tops with with pickled pepper rings and onions.. Enjoy!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

5

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 Tbsp
cooking oil
2 lb
ground round... we just use ground beef
1 can(s)
10oz. french onion soup (not creamy)
1 Tbsp
chili powder
2 tsp
ground cumin
1/2 tsp
black pepper
dash(es)
tobasco
1 can(s)
21oz. red kidney beans, undrained (we used pinto beans)
1 can(s)
6oz. tomato paste
1 can(s)
8oz. tomato sauce

Directions Step-By-Step

1
In a medium skillet, heat oil and brown the beef in it.. (use a lean quality beef) as you won't drain it, after its pink coloring.. as it cooks break up with a fork. set aside.
2
Puree onion soup in a blender and pour over the beef, stirring over medium heat until it has the consistency of rice, breaking it up with fork as it heats.
3
Stir in spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot, and the flavors have blended ( actually better the next day) after refrigeration... Super good on hot dogs!

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom