Quick and Easy Homemade Campbell’s Soup Chili with Beef and Beans

Choose the best quality ground beef you can find. Extra lean makes this dish not hamburger. Fry the onion & seedless Chilies in the oil until the flavors are released. Then remove them to a paper towel.

Fry in ground beef in the HOT oil and break it apart with your spoon until it just turns color. Don’t over cook it. Remove beef and place on a paper towel to drain off the fat. Add the beef onions, and chilies to the slow cooker pot. Next Add the beans, brown sugar, soups, and 1/2 cup water in that order. Stir the pot until all these are mixed well together. Place the spices in a small bowl and whisk together with a fork. Slowly add a bit of water until you have a nice chili paste. Pour that over the beans and stock. Chop the tomatoes and remainder chilies add them to the pot. Taste the stock and season it to your taste by adding salt and pepper, Rosemary, If you like it really hot throw in some chili seeds and extra chili powder. If you want to tone it down some omit the chili powder, remove seeds, and leave out the dragon chilies. Replace the green banana chilies with a diced sweet pepper. Add a pinch of rosemary and ground basil leaf to the pot. Add the remaining water to top up the pot. Leave 1/4" at top of the pot for the boil factor. Place pot on high for 1-2 hrs then simmer if desired.

Serve hot over mac-n-cheese or plain elbow noodles. Top with plain yogurt or grated cheese. Big glass of water or bread stick to cool off