Here's a chili that's as delicious as it is easy. Versatile, too. Good in a bowl by itself with some chopped onion, cream cheese, grated cheese, and crackers. Or it works well as a sauce for Mexican food, a base for chili spaghetti, and a topper for a big cheese Coney.
1 Lb. lean ground beef
1 large, sweet onion
1 can tomato soup
1/2 soup can of water
1 can kidney beans
2 T. cinnamon
1 packet of chili seasoning
Put ground beef into skillet to brown. Chop onion and add to cooking beef. In a bowl, mix all the other ingredients so they are thoroughly bended together. When meat/onions are done cooking (onions will be tender) drain off most of the fat and fold the meat/onion mixture into the other ingredients. Put it all in a crockpot and cook it on low for six hours.
In a hurry? Skip the crockpot and cook it on low/simmer in a large pot on top of the stove for about 30 minutes to an hour, stirring occasionally. If you decide to double the mix, which I often do, you probably won't need to add another seasoning packet unless you just like it extra spicy. As with all things chili, personal tastes can vary and you are encouraged to make this recipe your own by adjusting it as you like.
BONUS TIP: Put my delicious Perfect PB&J on a plate beside this chili and knock your family out with an overdose of deliciousness.
I grew up in a family that loved to eat and for whom the dinner table was the heart of the house.