Chili

There are literally thousands of chili recipes. I happen to prefer this one, although, upon special request, I have at times made it without the peppers, the beans, and the corn. It still comes out fine. I have made it into a casserole by adding cooked macaroni. The recipe is a Yankee spin on a Western dish. No claim of authenticity!

Chili

1 pound lean ground beef
3 tablespoons salad oil
1 1/4 cups onion, minced
20 oz. can Progresso Kidney Beans
1 can condensed tomato soup
1/2 cup each, minced red and green bell peppers
2 tablespoon chili powder
1 tablespoon flour
3 tablespoons water
dash cayenne pepper
1 can niblet corn, undrained

Brown meat in oil in a heavy pot. Add onion and continue sauteeing. Add undrained beans, tomato soup, and peppers, and cook 10 minutes. In small bowl, make a paste of flour, water, chili powder, salt and cayenne. Whisk into chili and simmer 45 minutes. Add corn and juices from the can. Stir frequently. Best if made 1 day ahead to mingle flavors. Serve with corn bread.