Provided by Campbell's Kitchen
Cook the beef in a 12-inch skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours.*
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with slices of cornbread and a Romaine salad tossed with fresh chopped basil and chives and Italian salad dressing. For dessert serve caramel or vanilla flan.
This recipe has been added to the following public cookbooks:
EUNICE'S COOKBOOK,
Slow Cooker,
Karen's Cookbook,
PATS COOKBOOK,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Hugh
04/20/09 04:47 PM | That's not chili, it's tomato beef soup.As soon as I saw the can of tomato soup in the ingredients list, I started sounding just like Amy Winehouse "And I said, No No No!" |
| ★ ☆ ☆ ☆ ☆ | Joan Arena
02/17/09 11:15 AM | A sad substutute for real chili.Why drain and rinse the kidney beans and then ADD water? You just tossed out nutritional value and flavor and replaced it with nothing!
Move over and let a real cook handle this! |
| ★ ☆ ☆ ☆ ☆ | Prans42
02/17/09 08:53 AM | Call it chili soup, if you must, but not chiliA typical Eastern slant on chili - watery and heavy tomato base. Try a good Southwestern chili recipe, add beans if you must, and your slow cooker will be well used. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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