Wednesday's Chili

Course : Chili
Serves: 4
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2 Tablespoons Oil
1 1/2 Pounds Ground Round
1 Can French (Not Creamy) Onion Soup (10 Oz.)
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
1/2 Teaspoon Black Pepper
2 Drops Tabasco Sauce
21 ounces Red Kidney Beans undrained
6 Ounces Canned Tomato Paste
8 Ounces Canned Tomato Sauce

Preparation / Directions:

In a medium skillet, heat oil and brown the beef in it over medium high heat, crumbling beef with a fork until pink color disappears. Set aside. Puree onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with fork as it heats. Stir in spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors ahve blended.

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