Best Chili Ever - Catalina Mama, Two Beggin' Beef Pie Soup - cooking recipe

Ingredients

2 lbs ground chuck
2 (10 1/2 ounce) cans campbell's tomato soup
2 (14 1/2 ounce) cans del monte stewed tomatoes, original recipe
2 (15 1/2 ounce) cans joan of arc kidney beans
2 tablespoons kroger chili powder
1/2 frozen green pepper, shaved

Preparation

Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals.
As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own!