In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Saute onion; brown ground chuck (salt and pepper to taste, Praise Allah is also good to use on ground chuck).
Drain drippings.
Add chili and tomato cans of soup.
Add water as desired.
Simmer and serve.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Fry ground beef with onion until done.
Add chili beans, chili soup and tomato sauce.
Fill chili soup can with water and add to mixture.
Add brown sugar, cinnamon and cocoa.
Bring to boil. Reduce heat and simmer for at least 1/2 hour.
Cook spaghetti until done.
Drain.
Serve chili over spaghetti and top with Cheddar cheese to taste.
In large saucepan, brown beef and cook green pepper and onion with chili powder until tender.
Stir in remaining ingredients. Heat, stirring occasionally.
Makes about 6 1/2 cups.
Combine ground beef, bread crumbs, onion, salt, egg and 1/4 cup tomato soup.
Shape into 1-inch balls. Brown in shortening. Mix remaining soup, chili powder and water; pour over meat. Cover; bake in 350\u00b0 oven for about 30 minutes.
Yields 4 to 5 servings.
ve Chasen stopped making the chili himself) is a quarter
Combine beef with bread crumbs, minced onions, salt, egg and 1/4 cup of tomato soup; shape into 1-inch balls.
Brown in shortening.
Mix remaining soup, chili and water; pour over meat. Cover and bake at 350\u00b0 for 30 minutes.
Makes 4 to 5 servings.
In saute pan, heat up a little bit of oil and brown meat until no longer pink. Add the onion and saute another 2-3 minutes.
Add the entire can of **UNDILUTED** soup to the meat along with the ketchup. Stir and heat through.
Serve over warmed or toasted hamburger buns. For hungry boys if might be necessary to double or even triple this recipe.
Pass the carton of milk and fight over who is doing the dishes!
NOTE: If by chance the sloppy joe mixture is too watery, stir in about 1/2-1 tablespoon flour and incorporate well.
Trim fat; cut meat into thin strips or cubes.
Sprinkle with flour.
In skillet, brown meat in oil; pour off fat and add tomatoes, water, onion and chili powder.
Cover; cook over low heat for 1 hour.
Stir now and then, add soup and green peppers.
Cook, covered, 1/2 hour more or until tender.
Serve over rice.
In 1-quart microwave-safe casserole, crumble ground beef. Cover; microwave on High 3 minutes or until beef is no longer pink, stirring once.
Drain.
Stir in soup, water and chili sauce. Cover; microwave 4 minutes.
Spoon over split baked potatoes. Top with Cheddar cheese.
>chili powder, cayenne, mustard, salt, black pepper and paprika to soup
Brown meat and onions.
Add tomatoes, soup, chili powder, salt and pepper.
Simmer for 1 hour.
Add beans and simmer for 30 minutes longer.
Brown hamburger and onion in dish by microwaving on High until pink is gone.
Add soup, tomato sauce and seasonings; cover. Microwave on High 5 minutes.
Reduce to simmer (6) for 10 minutes. Cover with crushed tortilla chips or Fritos.
small bowl, combine the chili powder, salt, and cayenne. Rub
atches in a thick-bottomed soup kettle.
Drain off the