Wednesday'S Chili - cooking recipe

Ingredients

2 Tbsp. oil
1 1/2 to 2 lb. ground round
10 oz. can French onion soup (not creamy)
1 Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. black pepper
few drops of Tabasco
21 oz. can red kidney beans, undrained
6 oz. can tomato paste
8 oz. can tomato sauce

Preparation

Heat oil and brown beef over medium high heat, crumbling beef with fork until beef is done.
Set aside.
Puree onion soup in blender.
Pour over beef, stirring over medium heat until it has consistency of rice.
Stir in spices.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat over low heat at least 20 minutes until hot and flavors have blended.
Serves 4 to 6.