Beef, Mexican - Spanish, Soups and Stews

Dawn's Sweet And Spicy Chili

  • 1 Pound Ground Beef
  • 1 Small Onion, chopped fine
  • 1 Can Tomato soup, undiluted
  • 16 oz. can Tomatoes, diced
  • 2 16oz. cans Beans, drained and rinsed
  • 12 oz. Rotel Brand tomatoes & green chilies
  • 16 oz. Ketsup

    • In 3 quart saucepan, cook ground beef, drain off fat. Add chopped onion, cook till onion is trasparent. Add undrained tomatoes, Rotel and ketsup on medium heat. Cook till start of boil, add bean. (kidney, red, pinto, navy or black, whatever you like) Stir, lower heat, simmer for10-15 munites. Stir every 5 minutes.

    This chili is sweet and spicy but in low acid. This recipe makes a thick batch, but may be thinned with water if you choose. All of the spice is in the Rotel, if you do not have Rotel, add salt, pepper and chili powder to taste.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!