2 Tbspcooking oil
2 lbground round... we just use ground beef
1 can(s)10oz. french onion soup (not creamy)
1 Tbspchili powder
2 tspground cumin
1/2 tspblack pepper
1 can(s)21oz. red kidney beans, undrained (we used pinto beans)
1 can(s)6oz. tomato paste
1 can(s)8oz. tomato sauce
How to Make Wednesday's Chili
- 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.
- 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.
- 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!