Frank Thomas’ Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 onion, chopped
1 pound ground beef
1 10 ¾ oz can condensed tomato soup
1 15 oz can red kidney beans
1 teaspoon chili powder
Salt, pepper, red pepper flakes
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Directions: |
Directions:In a large heavy bottom pot begin browning the ground beef over medium heat. Add the onions and continue to cook until the meat is browned (no pink remains) and the onions are translucent and soft. It may be easier to cook the meat and onions in a large frying pan – I usually try to have fewer pans to wash.
Sprinkle the chili powder over the meat and stir it in. Blend in the tomato soup. Drain the excess fluid from the beans and stir in carefully so they aren’t crushed. Salt and pepper to taste. Carefully add red pepper flakes if you want spicy heat in your chili. I usually skip this and instead serve with Tabasco or some other hot sauce so it can be as hot as each diner wishes. Simmer over low heat for 30 minutes – 2 hours, stirring occasionally.
This recipe can easily be doubled for larger quantities and you can vary the amount and type of beans to taste. I usually cook double batches and will use an extra can of beans of different varieties such as pinto beans, white beans, and those popular black beans. |
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Number Of
Servings:depends how hungry you are |
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Preparation
Time:what you make it |
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Personal
Notes: This recipe was handed down to Pam from her father and adopted by Alan. It starts with such simple all-American ingredients that I suspect that he found or invented it in his bachelor days before and after World War II. It is a great recipe to whip up after coming home from work because preparation is quick and minimum cooking time is short. It was great when the kids were small because the basic ingredients didn’t include any disgusting chunks of vegetables and it has stayed in our cooking repertory because it is a good start for variations.
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