Wednesday, January 4, 2012

Hearty Six-Can Chili

Pampered Chef

1 pound lean (90%) ground beef
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder

1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.

Yield: 8 servings

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