Put everything but the cheese and sour cream in a pot and simmer for about 15 minutes.
Add sour cream and grated cheese to soup in individual bowls.
Brown and drain ground beef.
Cook macaroni and drain.
Mix beef and macaroni, chili and tomato soups and mix well in skillet. Cook through and add cheese on top to melt.
May add onions and green pepper when browning beef.
Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
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 a large skillet, saute onion and green pepper in shortening until vegetables are tender. Stir in chili soup, water, vinegar and
Worcestershire sauce. Heat. Prepare cornbread mix as directed on package. Spread chili mixture evenly in a greased baking dish (10 x 6 x 2 1/2-inch). Spread batter over chili mixture. Bake at 400\u00b0 for 15 to 20 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
side.
TO PREPARE THE SOUP:
Heat oil in a
Brown hamburger and drain.
Combine tomato juice and soup in pan or slow cooker. Add hamburger and beans; boil for 5 minutes. Turn down heat.
Add chili powder and pepper to taste.
This is a quick, easy, perfectly seasoned soup that tastes like it was simmered all day.
Serves 4.
In a frying pan fry up beef, onions and mushrooms until beef is golden brown.
Add peppers at this point, cook until slightly soft. (I add some chili powder to the beef to cook it in when the kids aren't eating it.).
In a large pot (spaghetti noodle size -- you know what I'm talking about) add tomato soup, tomato paste and chili beans and simmer over low heat.
When the beef, onion and pepper mix is ready add it to the pot and stir.
Sometime I add chili powder now.
Serve.
Brown meat and onion in a small amount of fat.
Add tomato soup and beans (I like to mash half of the beans with a potato masher), chili powder, salt, vinegar and enough water for the desired consistency.
Cook about 20 minutes on medium heat.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef mixture to a slow cooker.
Stir pinto beans, tomatoes, tomato sauce, and tomato soup into beef mixture.
Mix chili powder, sugar, Italian seasoning, garlic salt, and pepper together in a bowl; stir into beef mixture. Add beer.
Cook on Low, 6 to 8 hours.
Combine tomatoes, tomatoes with green chiles, corn, tomato soup, vegetable soup and chili
in large pot and mix well. Bring to a simmer over medium heat, stirring frequently. Layer cheese, sour cream and chips in individual bowls. Ladle hot soup over top. Makes 12 servings.
Brown ground beef, onion and green pepper.
Drain.
Add beans and soup.
Cook 10 minutes.
Make chili powder, flour, water and salt into a paste.
Blend into meat mixture.
Cook over low heat 45 minutes, stirring occasionally.
Dice onion; add to hamburger with garlic salt, salt and pepper.
Brown and drain.
Add soup, beans, water and chili powder.
Let simmer 10 to 15 minutes.
Serves about 8.
Cook ground chuck and onion until brown.
Drain.
Add beans, tomato soup, water, chili powder, salt and pepper.
Cover and simmer for 1 hour.
Brown beef with onion and drain. Add beans and soup.
Add water, vinegar, chili powder and flour. Stir mixture 3 to 4 times. Cover and simmer on low heat 30 to 45 minutes until done. Serves 4.
Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir in the beans, chili powder, cumin and soup and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, sour cream, onions and cilantro.
Saute onion and peppers in 1 tablespoon cooking oil, then add hamburger and brown lightly, stirring frequently.
Put in 4-quart pan.
Combine the two cans of soup with two cans of water; mix well and add to meat.
Add kidney beans and salt, pepper and chili powder.
Simmer one hour.
Serves 6 to 8.
Beat cream cheese until smooth. Combine with soup.
Fold in chili until well blended.
I warm mine in a Little Dipper crockpot. For microwave heating, use 30 second intervals & stir well between each.
brown the ground beef.
drain.
add chili powder to taste, I usually cover the ground beef.
add tomato soup.
add stewed tomatoes, undrained.
add kidney beans, undrained.
heat up in skillet.
serve.
Fry out beef.
Drain off any grease.
Add onion and brown lightly.
Add beans, soup and chili powder.
Simmer 20 minutes. Use low heat.
Serve with saltine crackers.
Nice for a cold day.