Chili
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams Meat Option, (1 lb)
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 2 cans Soup Option, (10½ oz / 298 g each)
- 1 can Vegetable Option, (15 oz / 425 g)
- 2 tablespoons chili powder
- 1 tablespoon vinegar
- Garnish Option
OPTIONS
Meat - Use 1 Item
- ground beef
- bulk pork sausage, Shortcut
- bulk Italian sausage, or casings removed from links, Shortcut
- ground pork
Soup - Use 1 Item
- condensed tomato rice soup
, no longer produced by Campbell's - condensed tomato bisque
- condensed tomato soup, Shortcut
Vegetable - Use 1 Item
- kidney beans
- mixed vegetables
- chickpeas
- whole kernel corn
Garnish - Use 1 Item
- Cheddar cheese, shredded
- green bell pepper, sliced into rings
- sour cream, with sliced spring onion, Shortcut
- corn chips, crushed
Instructions
- In a large pot on medium heat, add the Meat Option, onion, bell pepper, and garlic. Cook until the meat is browned and onion and bell pepper tender, break up meat with a spatula as it cooks. Drain fat from pot.
- To the pot, stir in the Soup and Vegetable Options, including the liquid from the vegetable can, also add chili powder and vinegar. Heat to boiling then reduce to a low simmer, uncovered, for 30 minutes, stirring occasionally.
- Ladle into bowls, top with Garnish Option, enjoy.
Notes
Low cost per serving, especially if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Pork Sausage, Condensed Tomato Soup, Sour Cream.
Leave a Reply