Chili - cooking recipe

Ingredients

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

Preparation

Heat oil and brown beef and set aside.
Puree onion soup in blender and pour over beef.
Stir in spices.
Add beans, tomato paste and sauce. Stir until well combined. Heat over low heat at least 20 minutes until piping hot and flavors have blended. Serves 4 to 6.