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CHILI

Contributed by cindyp

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1 1/2 lbs. gr. beef
1 small or med yellow onion
1 med green pepper
1 small jalpeno pepper

(this more or less just gives it flavor,
I simmer this for a long time so it's not really spicy
from the jalapeno if that's a concern for you like it is me.
Make sure to get all the seeds out and don't touch your eyes!)

1 clove garlic
1 lg 1 sm can dark red kidney beans, drained
3-4 cans of tomato soup

(you can use some soup and some whole or crushed tomatoes,
I use all soup because thats the way we like it best.)

chili powder, salt and pepper to taste.

(I start out with about a 1/2 tsp. of chili powder and keep
adding and tasting until it's right.
My sister also adds zuccini and summer squash to hers.
I like it but Scott doesn't like either at all.)


Mince garlic and  jalpeno pepper.

Dice onion and green pepper.

Start browning gr. beef and add garlic,
jalapeno, onion and gr. pepper.

I add a little salt and pepper too.

Cook until beef is all browned
and onion and pepper is soft.

Drain.

Add drained and rinsed kidney beans,
tomato soup, chili powder
and salt and pepper.

Then, just let it barely simmer
for 4 or more hours.
Until it's time to eat.

If it thickens too much
add a little water to it.

I serve it with a little grated monterey
jack cheese on the top
and a salad and a
crusty-on-the-outside,
soft-on-the-inside, bulky roll.