1 Pound Ground Beef 1 28-Ounce Can Diced Tomatoes 1 Medium Onion, Chopped 1 Can Condensed Tomato Soup 3/4 Cup Water 1 6-Ounce Can Tomato Paste 1 Green Bell Pepper, Chopped 1 4 1/2-Ounce Can Diced Green Chiles 1 Tablespoon Chili Powder 1 To 3 Serrano Chili Peppers, Finely Chopped 1 Teaspoon Cumin 1 15-Ounce Can Red Kidney Beans Or Pinto Beans, 1/4 Teaspoon Pepper -Drained And Rinsed 1/4 Teaspoon Hot Pepper Sauce 1 15-Ounce Can Black Beans, Drained And Rinsed 1 To 2 Cloves Garlic, Minced 1 15-Ounce Can Corn, Optional
In Dutch oven, combine ground beef and onion. Cook over medium heat 8- 10 minutes or until beef is thoroughly cooked. Add remaining ingredients except kidney beans, black beans and corn. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hours, stirring occasionally. Stir in remaining ingredients; simmer until thoroughly heated. Serve with cornbread.
2003 Modified Recipe - April Ferre - From Pillsbury Complete Cookbook, 2000.
"I've been trying for quite awhile to find a recipe similar to the chili I use to have at my friend Melissa's house when we were in middle school. I haven't quite got it right yet, but this one is close. It's not very spicy, since my stomach can't handle it, so you may want to add more spices to taste." - April Ferre
