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Chipolte Chili Con Carne

By Seaward • January 29, 2012 • 0 Comments

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Author Notes: Sundays, growing up, was known as "the cook's day off" in our house, so there was a slow-simmering pot of either Mom's spaghetti sauce or Dad's chili on the stove, available to partake of whenever we desired. I recently updated dear old Dad's recipe by substituting chipotle chili powder for the regular "stuff" (but not on a one-to-one basis - chipotle is much stronger!) and adding some sautéed mushrooms. We think this is great for our Sunday afternoons. I like it with scoops or crackers and my husband likes it with the works - grated monterey jack or cheddar cheese, chopped yellow onion and sour cream. —Seaward

Serves 6

1 tablespoon Unsalted butter
1 tablespoon Olive oil
1 cup Chopped yellow onion
2 pounds Ground beef
2 10¾ oz Cans condensed tomato soup
2 15 oz Cans kidney beans
1 tablespoon Chipotle chili powder (or 4 tablespoons of regular chili powder)
1 teaspoon Kosher salt
1 pound Mushrooms, sautéed separately in butter/olive oil combination (optional)

Add butter and olive oil to a large skillet; melt butter. Sauté onions until soft and translucent, about 10 minutes.
Add ground beef; stir and brown completely. Drain off excess grease.
Add tomato soup, kidney beans, chili powder, salt, and sautéed mushrooms, if using. Stir to blend.
Cover; cook slowly over a low flame, 1 hour, stirring occasionally.
Serve with crackers and/or sour cream, shredded cheese and chopped onions.