Recipe: 30-Minute Chili (using cream of tomato soup)

30-MINUTE CHILI

2 pounds ground beef
2 cups chopped onion
2 cans (16 ounces each) chili beans, undrained
2 cans (10 3/4 ounces each) condensed cream of tomato soup, undiluted
4 teaspoons chili powder
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon salt
1/4 teaspoon garlic powder
FOR SERVING:
Chopped green bell pepper
Shredded Cheddar cheese

In a large saucepan, brown beef and onion; drain.

Add the next 7 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until thick and bubbly.

Garnish with green bell pepper and cheese.

Servings: 6
Source: The Best of Country Cooking, 1999