Chili con Carne

Every now and then, it's nice to take a step back from the higher end, gourmet recipes and return to the old, beloved recipes of days gone by. This recipe is old, for sure. Campy? Maybe. Good for you? That depends. This particular version of chili con carne is probably far from what 'modern' recipes of the same thing are like, but as long as you use good quality ingredients, you can still yield a tasty product. Serve over cooked spaghetti noodles for a take on Cincinnati chili, and if you opt not to use the pasta, serve with from-scratch biscuits or cornbread.

Chili con Carne

1 tbsp. extra virgin olive oil

1 lb. supreme lean ground beef or lean ground turkey

2 cups kidney beans, drained and rinsed

1 (10.5 oz.) can Campbells Healthy Request tomato soup

1/3 cup hot water

1 tbsp. chipotle chili powder

1½ tsp. kosher salt

1/8 tsp. freshly ground black pepper

1 cup chopped onion
1 green pepper, chopped

Heat the oil in a large skillet. Add and cook over medium heat the ground beef (or turkey), breaking it into small pieces and cooking until browned. Drain off any fat.

Meanwhile, heat in a saucepan, over medium heat, stirring occasionally the kidney beans, soup and hot water. Blend in the chili powder, salt and pepper. Stir in the onion and green pepper.

Continue cooking the sauce over medium heat while the meat finishes cooking. Combine the sauce with the meat in the skillet. Bring to a boil, then reduce to a simmer, cooking for 10 minutes, stirring frequently.

Serve plain in warmed bowls and with any toppings of your choice, like shredded cheese, sour cream or chopped scallions. 

Serves 5 - 6