Soup: Chili

From Shelly Carey

Ingredients
3 lbs ground chuck (7% fat)
3 cups diced Vidalia onion
3 cans (10.75 oz) of tomato soup
30 ounces tomato juice
2 lbs. light red kidney beans
1 ½ teaspoons chili powder
3 teaspoons salt

Directions
In a large soup kettle, brown the ground chuck. Add the diced onion, cooking until onions are translucent. Add the tomato soup, tomato juice, kidney beans, chili powder and salt. Bring to a low boil, cover soup kettle and simmer slowly for 3 – 5 hours.

I like it best if made at least a day ahead of use.

Yields 8 servings.

Note: freezes well in individual servings to be used at a later date.