Saturday, February 23, 2008

Tex-Mex Chili

You can use the left over chili on top of your bake potato add shredded cheddar cheese or sour cream and chop green onions. Not only that, you can also use it in taco salads. All you need are chop iceberg lettuce, shredded cheddar cheese, and corn chips...yummy.


1 lb lean ground beef
1 c chopped onions
1 c chopped sweet green pepper
2 gloves garlic, minced
2 cans (10 ½ to 10 ¾ oz each) condensed tomato soup
1 can (about 15 oz) red kidney beans, un-drained
2 Tbsp chili powder
1 tbsp vinegar
6 tbsp sour cream
6 tbsp sliced green onions

  1. In a 4-quart Dutch oven over medium heat, cook ground beef, onions, green pepper, and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Pour off fat.

  2. Stir in soup, kidney beans with their liquid, chili powder, and vinegar. Heat to boiling. Reduce heat to low, simmer uncovered for 30 minutes, stirring occasionally.

  3. Ladle into bowls; top with sour cream and sliced green onions. Makes about 6 ½ cups, 6 servings.

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