Preparation Time: 10 minutes
Cook Time: 30 minutes
There are multitudes of chili con carne recipes, and everyone insists his is the best. This version is a very old one; it's nothing very fancy but it was meant to be a 30 minute meal long before Rachael Ray was even born! On its own, it's actually a pretty healthy recipe, as long as you make some smart decisions. Nowadays, you can substitute the ground beef for turkey or chicken and you can get reduced sodium soup. This recipe is rather plain but you can serve it over spaghetti noodles for a take on Cincinnati chili; you can also serve it with extra toppings of your choice such as cheese and sour cream. Serve with from-scratch biscuits, cornbread, crackers or any other kind of bread to sop up the sauce.
- 1 tbsp. extra virgin olive oil
- 1 lb. supreme lean ground beef (or ground turkey/chicken)
- 2 cups kidney beans, rinsed and drained
- 1 (10.5 oz.) can Campbells Healthy Request tomato soup
- 1/3 cup hot water
- 1 tbsp. chipotle chili powder
- 1 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 cup chopped onion
- 1/4 cup chopped green pepper
Heat the oil in a large skillet. Add the ground beef and cook over medium heat, breaking it into small pieces and cooking until browned. Drain off any accumulated fat.
Meanwhile, heat in a saucepan over medium heat, stirring occasionally, the kidney beans, soup and hot water. Blend in the chili powder, salt and pepper. Stir in the onion and green pepper. Continue cooking the sauce over medium heat while the meat browns. Combine the sauce with the meat in the skillet. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, stirring frequently.
Serve immediately in warmed bowls with toppings and sides of your choice or serve over cooked spaghetti noodles.