2 cans kidney beans (can omit if you prefer bean-less chili)
2 cans tomato soup
1 can stewed tomatoes (or diced, whichever you prefer)
2 large onions chopped
1 1/2 lbs hamburger
2-4 tbls chili powder (to taste)
1-2 tsp cayenne pepper or red pepper flakes
1-2 tsp garlic powder
1-2 tsp course-ground black pepper
salt to taste
sliced jalapenos (optional)
Adjust seasonings during cooking time. This chili can be made as hot or as mild as you like by simply adding more or less peppers and spice.
Cook’s Note –
You can also make this in a slow cooker. Simply brown the beef, drain fat, add to crock pot with all other ingredients and cook 8-10 hours on low. Perfect for a quick weekday meal!
Recipe is easily doubled and freezes well.
Chili can be pressure canned after 2 hours of cooking. Ladle chili into pint or quart canning jars and pressure can at 10 lbs. pressure for 75 minutes for pints and 90 minutes for quarts.