This recipe came from my Pillsbury Cookbook. This has been my favorite way to eat chili since 1995. The recipe listed here includes my modifications. When in season, I have substituted the green chilis with a habenero and another time with a habenero plus 2 tabasco peppers. Both of these, especially the latter, made it a HOT chili.

Ingredients

8 serv.

ground beef↗1 lb
medium onion↗1
chopped
water↗3⁄4 cup
green pepper↗1
chopped
chili powder↗2 tablespoons
black pepper↗1⁄4 teaspoon
freshly ground
hot pepper sauce↗1⁄4 teaspoon
whole tomatoes↗1 (28 ounce) can
undrained and cut up
condensed tomato soup1 (10 3/4 ounce) can
tomato paste↗1 (6 ounce) can
green chilies↗1 (4 ounce) can
chopped and undrained
kidney beans↗1 (15 1/2 ounce) can
drained and rinsed

Step-by-step instructions

1
Sautee ground beef with onion; drain.
2
In a large pot, combine ground beef mixture and remaining ingredients, except for the kidney beens.
3
Bring to a boil and reduce heat.
4
Cover and simmer for 1 1/2 - 2 hours, stirring occassionally. You can also cook this in a crock pot for 5-6 hours on low.
5
Add kidney beans and simmer until thoroughly heated.

Source: food.com

Original recipe ↗

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