In a large dutch oven, brown the ground beef and drain off the juice. Add the can of diced tomatoes, the
two cans of pinto or ranch style beans, the can of tomato soup and the 1/2 cup of green chiles. Stir until
well mixed. Add the chopped onion, tobasco sauce, chili powder, chili seasoning mix and water. Add salt
and pepper as desired. Stir well and bring to a boil. Cook for 5 minutes and reduce to a low heat. Allow
to simmer, stirring occasionally, for about one hour before serving. Serve with crackers or corn chips.
This is a rather mild chili. You can add jalapeno pepper if desired.
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