3/4 lb ground beef
1/4 c each chopped onion, green pepper and celery
2 cans kidney beans, undrained
2 cans tomato soup
2 T+ chili powder, to taste
Garlic powder or minced garlic, to taste
1. Brown ground meat in large skillet; add in chopped veggies.
2. Add beans, soup, chili powder and garlic powder. Stir until well blended.
3. Simmer on low heat until thick stirring occasionally (approximately 30 minutes).
Serve warm with fresh bread! Mmmm!
Just a couple tips: I use light red kidney, but have used chili beans, etc. It does make a difference adding celery and green pepper. They aren't my favorite veggies, and I have had to make it without them because I didn't have them. It really does make a big difference in flavor. You can add way more veggies if you like them. I dice them small since we don't like them that much, but my MIL chops up huge chuncks of veggies. Also, simmering the chili makes a big difference in flavor too. The color darkens and the "sauce" thickens which is just wonderful when you dip your fresh bread in to it!
Here's a picture of Madison -- proud of the face she made in her chili with oyster crackers! She smiles while her sister asks, "Why are you always taking pictures of our food?" HA!