Source:

Theresa

Serves/Makes:6 or more

Ingredients

• 1 lb (.5 kg). chopped meat
• 3 tbsp (45 ml) fat, oil, crisco, etc.
• 1 large onion, chopped (I use Spanish or Vidalia)
• 1 large can tomatoes, chopped or diced
• 1 10-1/2 oz (294 grm). can tomato soup
• 1/2 tsp (2 ml). paprika
• 1/8 tsp (1 ml). cayenne pepper
• 1 bay leaf
• 4 tbsp (60 ml) to 6 tbsp (90 ml) chili powder (the more you use the spicier it is)
• 1 clove garlic,chopped
• 1 tsp (5 ml). salt
• 2 cans kidney beans, drained
• 1 green pepper, chopped

Preparation

• Heat fat in large pot, Dutch oven, or skillet.
• Add onion, green pepper, and chopped meat.
• Cook until brown stirring occasionally.
• Add next 6 ingredients; stir together.
• Cover and simmer about 1 hour, stirring occasionally.
• Add additional water if mixture is too thick.
• Combine garlic and salt.
• Add garlic mixture and kidney beans to meat mixture.
• Stir well; heat to boiling.

Comments

The first time I made this recipe it called for 1 T. chili powder. I tasted the chili and could not taste the chili powder, so I kept adding more, so when I say 4 to 6 T. chili powder, you may want to start with 1 T. and work your way up like I did. Hope you enjoy!!!