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Author Notes: This is my mom's recipe from my childhood growing up in NY which everyone loved. I born in the 70s, so this explains why a can of tomato soup is involved! I moved to TX as an adult and this recipe is STILL a hands down favorite. It has a rich tomato flavor, the perfect balance of ground meat and beans, and is the ideal consistency to eat by itself, or on top of a baked potato.
Sometime I made this as a beef chili, but more often I use ground turkey as a healthy swap. It works great both ways. Living in TX we have access to great local chili powders from the bulk bin at our grocery store. Don't eschew the canned tomatoes (or glass jars of diced tomatoes) because the calcium chloride helps preserve the cell walls and they stand up nicely over the cooking time. —BonEllen
- 1 tablespoon vegetable/canola oil
- 1 green pepper, chopped
- 1 large onion, chopped
- 1 garlic clove, mashed or pressed
- 1 pound ground beef (round) or ground turkey
- 1 10.5 oz can of tomato soup
- 2 15 oz cans of diced tomatoes
- 1/2 teaspoon paprika
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- 1 bay leaf
- 1 15 oz cans of light red kidney beans
- Heat oil in a wide skillet (at least 12") over medium-high heat. Add meat, green pepper, onion and garlic. When meat has browned and onions are translucent, add all remaining ingredients, except kidney beans, and stir to combine.
- Cover and simmer over low heat for one hour, stirring occassionally. Add kidney beans, with liquid, and heat thoroughly. Sometimes I add in the beans at the same time as everything else which is easier and works fine too. If adding beans at the end, wait another 10 minutes or so untils have heated through. Remove bay leaf and serve.
- This recipe was entered in the contest for Your Best Chili
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