Sara's Chili

This is my own "made up" recipe for chili. I am not a fan of chunky tomatoes so I concocted this recipe that gets plenty of flavor from the beans and the spices.

Start by browning the beef and onions over medium heat.



When the meat is fully cooked, remove from the heat and drain, if necessary. Then add the tomato soup and the baked beans,



the chili beans,



chili powder,



cumin,



and cayenne.



The measurements I've given for the spices are all starting points - I tend to use more cause I like chili to have a bit of a kick. I also use "medium" chili beans - if you want a milder version, pick up the "mild." They also come in "hot" for those of you who are really brave!

Return the chili to medium heat and cook, stirring occasionally, until heated through.



I love serving chili with a dollop of sour cream, a sprinkle of shredded cheese, and warm cornbread muffins.

There are more bean recipes at the Ultimate Recipe Swap. Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table.

Sara's Chili

1 lb. lean ground beef
1 small onion, chopped
1 can tomato soup
1 - 16 oz. can chili beans (I prefer Bush's)
1 - 28 oz. can baked beans (I prefer Bush's)
3/4 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne
sour cream and shredded cheese for garnish

Brown beef and onion over medium heat until cooked through; remove from heat and drain if necessary. Add the soup and beans and spices; stir well. Return to heat and cook, stirring occasionally, until heated through. Top each bowl with dollops of sour cream and sprinkle with shredded cheese.

This is my own "made up" recipe for chili. I am not a fan of chunky tomatoes so I concocted this recipe that gets plenty of flavor from the beans and the spices.

Start by browning the beef and onions over medium heat.



When the meat is fully cooked, remove from the heat and drain, if necessary. Then add the tomato soup and the baked beans,



the chili beans,



chili powder,



cumin,



and cayenne.



The measurements I've given for the spices are all starting points - I tend to use more cause I like chili to have a bit of a kick. I also use "medium" chili beans - if you want a milder version, pick up the "mild." They also come in "hot" for those of you who are really brave!

Return the chili to medium heat and cook, stirring occasionally, until heated through.



I love serving chili with a dollop of sour cream, a sprinkle of shredded cheese, and warm cornbread muffins.

There are more bean recipes at the Ultimate Recipe Swap. Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table.

Sara's Chili

1 lb. lean ground beef
1 small onion, chopped
1 can tomato soup
1 - 16 oz. can chili beans (I prefer Bush's)
1 - 28 oz. can baked beans (I prefer Bush's)
3/4 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne
sour cream and shredded cheese for garnish

Brown beef and onion over medium heat until cooked through; remove from heat and drain if necessary. Add the soup and beans and spices; stir well. Return to heat and cook, stirring occasionally, until heated through. Top each bowl with dollops of sour cream and sprinkle with shredded cheese.