This recipe is a combination of 2 recipes and it's Delicious. Not too HOT and Not too MILD. Just right for a real Chili LOVER! Great on a COLD winter Day!

Ingredients

10 serv.

(12 ounce) cans pink kidney beans (drained)↗4 cans
(12 ounce) cans chili hot beans (do not drain these)2 cans
(8 ounce) cans tomato sauce↗3 cans
(16 ounce) can diced tomatoes (drained)1 can
large onion (diced)↗1
diced
small green pepper, diced (optional)↗1
diced (optional)
teaspoon Emeril's Original Essence (optional) or 1 teaspoon cayenne pepper (optional)1 teaspoon
teaspoon Tabasco sauce↗1 teaspoon
tablespoons medium chili powder or (1 1/4 ounce) envelopes chili seasoning mix↗2 tablespoons
(10 1/2 ounce) can campbell's tomato soup (do not add water)1 can
cup Heinz ketchup↗1 cup
cup sugar (keeps the tomato sauce from being so tangy)↗1⁄2 cup
lbs ground chuck (cooked and drained of all grease, I cook my Onions and Peppers with my Meat and then add the spices)2 lbs

Step-by-step instructions

1
Cook the ground chuck, onions, & pepper until done.
2
Add spices to the mixture and mix well.
3
Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce. Stir, then add the rest of the ingredients.
4
Cook on LOW to MED heat (no higher) for around 20 minutes, making sure you stir the bottom. (Beans may stick).
5
Serve with Mexican Cornbread or Crackers.
6
Enjoy!

Source: food.com

Original recipe ↗

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