Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground round |
| 2 teaspoons | Corn oil |
| ½ teaspoon | Salt |
| 10 ounces | Can onion soup |
| 1 tablespoon | Chili powder |
| 2 teaspoons | Cumin powder |
| ½ teaspoon | Pepper |
| 21 ounces | Can UNDRAINED kidney beans |
| 6 ounces | Can tomato paste |
| 8 ounces | Can tomato sauce |
Directions: Heat oil in 10" skillet, add crumbled beef, sprinkle with salt. Pack beef firmly in pan, cover, cook over low heat for 20 min.
Put onion soup thru blender for 1 min., add to beef, mashing with fork till it looks like rice. Simmer, covered another 5 min. Add chili powder, cumin, pepper. Transfer to a 3-qt pot, add kidney beans, tomato paste and sauce. Heat for another 20 min to allow spices to blend.