Southwestern Chili (Tex-Mex)

This chili combines ground beef with canned kidney beans, Mexi-corn, tomato soup, onion, sweet pepper, celery, garlic, chili powder and oregano.

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Ingredients:

• 2 lbs. ground beef
• 3 tbsp. olive oil, divided
• 1 lg. onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 2 cans dark red kidney beans, drained & rinsed
• 1 can Mexicorn, drained
• 2 cans condensed tomato soup
• 2-3 Tbsp. chili powder
• 1 teas. dried oregano

Method

Saute ground beef in 2 Tb. of the oil until almost browned, pour off fat, add 1 Tb. oil to pan, add onions, peppers, celery, and garlic; saute until onions are translucent. Add drained kidney beans and Mexicorn; stir. Add tomato soup, oregano, chili powder. Cover, turn heat low, and simmer for 30 min. (Stir often, so it doesn't stick to bottom of pan.) Serve with rice or noodles or just in bowls with good rye bread.

Notes: I always make this for bar-b-ques, and parties (I just make a larger quantity). Everyone who tries it, loves it!!!

Number of servings: 6-8

Submitted By: Joan Forrester
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