My favorite grocery store (Publix) often has meal demonstrations with samples to try. They also conveniently have all the ingredients ready to pick up right next to the station. I swung in to get a few items, and came out with a whole meal ready to cook. This chili is great. Originally, it has a good bit of a kick to it, I love that, but my husband’s tummy doesn’t… so I tamed it down a bit. The leftovers were great over baked potatoes too!
You can cook this fast or slow. Both variations are included below.
1 onion, coarsely chopped (my husband doesn’t like onions, so I substituted onion powder, tasted great!)
1 1/2 lb ground chuck beef
3 tablespoons chili powder (I only used 2 T.)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-oz) can condensed tomato soup
1 (14.5-oz) can diced tomatoes/sweet onions, undrained (I used regular diced tomatoes to tame the spice a little)
1 (10-oz) can milder diced tomatoes/green chiles, undrained (Ro-tel Brand)
1 (16-oz) can chili beans in mild sauce, undrained) (Bush’s Brand)
1 (15-oz) can black beans, drained
Preheat large saucepan on medium-high 2–3 minutes.
Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan; cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half onions.
Bring to a boil, stirring often.
Reduce heat to low; cook and stir 10 more minutes to blend flavors. Serve.
Slow Cooker Variation
Combine everything, except beef, cook on low 4-6 hours. About 10 minutes before serving, brown the beef then stir into chili.
I served it with some cheddar cheese and sour cream along with some Corn Muffins on the side. YUM!