Wednesday'S Chili - cooking recipe

Ingredients

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

Preparation

In a medium skillet, heat oil and brown the beef in it over medium heat.
Crumble beef with fork until pink color disappears; set aside.
Puree onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with fork as it heats.
Stir in spices; add drained beans, tomato paste and tomato sauce.
Stir until combined.
Heat over low heat at least 20 minutes.