wednesday's chili
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!
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
5 serving(s)
Ingredients
- 2 tablespoons cooking oil
- 2 pounds ground round... we just use ground beef
- 1 can 10oz. french onion soup (not creamy)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- dash tobasco
- 1 can 21oz. red kidney beans, undrained (we used pinto beans)
- 1 can 6oz. tomato paste
- 1 can 8oz. tomato sauce
How To Make wednesday's chili
-
Step 1In 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.
-
Step 2Puree 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.
-
Step 3Stir 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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