by: momma

This recipe came from a friend who served it up at a weekend football get-together years ago. It really reminds me of a chili one of the cooks used to make in my dorm kitchen back in the dark ages. ;-)


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serves: 8

1 lb ground beef

1 large onion, chopped

1 large green pepper, chopped

1 c beef broth

1 28 oz can tomatoes

1 14 oz can tomatoes

1 can chili beans

1 T chili powder

1 t cumin

1/4 t black pepper

2 cloves garlic minced or crushed

1 can tomato soup

Nutrition Facts

Servings Per Recipe: 8

Amount per Serving

Calories: 375

  • Total Fat: 10.9 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 49.9 mg
  • Sodium: 467.1 mg
  • Total Carbs: 41.5 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 9.3 g
  • Protein: 29.7 g

how is this calculated?

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1.  Start cooking the meat over medium heat in a large Dutch oven or stock pot. As the beef starts to release some of the fat, add the onions and peppers. Stir together as the beef cooks further.

2.  When browned and the onions and peppers are tender, remove from the heat and drain off the fat.

3.  Return to the burner and add the chili powder, cumin, black pepper and garlic. Stir in well. Add the broth, then stir in the tomatoes and beans.

4.  Cover and simmer on low for at least 45 minutes.

5.  When beans are tender, remove from heat and add the tomato soup.

6.  Top with cheese, oyster crackers, onions or whatever else strikes your fancy

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