THIS RECIPE IS EASILY DOUBLED
1 lb ground beef
1 small onion (optional)
1 small can tomato paste
1 14 oz can tomato sauce (8 oz is pictured)
1 can tomato soup
1 14 oz can diced tomatoes
1 can Bush's Chili magic chili starter
1 can kidney beans (optional)
1 12oz can tomato juice (optional)
chili powder to taste (I probably use about 3 Tblsp)
garlic salt to taste
In skillet, brown ground beef with worcestershire sauce and garlic salt. (add chopped onion if you are using)
Put ground beef in dutch oven or very large saucepan
add remaining ingredients
bring to a boil, then turn down to simmer until desired thickness
1. I've said it before....when it comes to soup, I like to cook it low and slow. I add a can of water for every canned ingredient, bring to a boil, then simmer for at least 3 hours. I like for the flavors to meld and the ground beef to really take on other tastes.
2. VEGETARIAN - use vegetarian crumbles instead of ground beef and be sure your beans are vegetarian. You could also use black beans in place of the ground beef.
3. CROCK POT - use the tomato juice but do not add any water. This can cook on low for anywhere from 8-12 hours. I have heard of people putting the ground beef in raw, but I've personally never tried this. If your crock pot tends to run hot, you might want to add a little water then keep any eye on it after about 6-7 hours until you know how it will turn out.
Yes....you are opening a bunch of cans....that's why it's called easy. But with seasonings you can make it your own.
Until Next Time.....