Chili-adapted from Campbell's Creative Cooking With Soup
Total time: 45 minutes
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can condensed tomato rice soup
- 1 can tomato basil soup
- 1 can kidney beans
- 2 tablespoons chili powder
- 1 tablespoon red wine vinegar
- Cheddar cheese and sour cream for garnish
In a 4-quart Dutch oven over medium heat cook the ground beef, onion and garlic until beef is browned. Pour off fat.
Stir in soups, beans, chili powder, and red wine vinegar. Heat to boiling, then reduce heat and simmer, uncovered, for 30 minutes, stirring occassionally.
Ladle into bowls and top with cheese and sour cream.