Chunky Chili Con Carne Recipe #17643
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by Dave C
2¼ hours | 5 min prep
SERVES 4 -6
- 1 lb ground beef
- 1 large onion, chopped
- 2 (10 3/4 ounce) cans tomato soup
- 1 cup water
- 2 (8 ounce) cans tomato paste
- 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 tablespoon crushed dry chili pepper
- shredded cheddar cheese (for garnish)
- In medium skillet over medium-high heat, brown beef and onion, stirring to separate meat.
- Spoon off fat.
- Add soup, water, beans, vinegar and chilies.
- Reduce heat to low and heat through.
- Last half hour add tomato paste and heat.
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5 stars