WEDNESDAY'S CHILI
Serves 4 to 6
2 tablespoons oil
1-1/2 to 2 pounds ground round
10-ounce can French (not creamy) Onion Soup
1 tablespoon chili powder
2 teaspoon ground cumin
1/2 teaspoon black pepper
Few drops of Tabasco sauce
21-ounce can red kidney beans (undrained)
6-ounce can tomato paste
8-ounce can tomato sauce
In a mediun skillet, heat oil and brown the beef in it over medium high heat, crumbling beef with a fork until pink color disappears. Set aside. Puree onion soup in a blender and pour over beef, stiring over medium heat until it has the consistency if rice, breaking it up with fork as it heats. Stir in spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors has blended.
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