Today is an unseasonably cool day for this time of year, and it reminds me of the dish that I frequently prepare on cool nights in the spring and fall. It's based on a simple chili con carne recipe but my father liked to change it up a bit. This is his version.
Allan's Chili con Carne
To make this you will need:
Large skillet with cover
Spatula or mixing spoon
1 pound (500 g) lean ground beef
1 medium sized yellow onion, finely sliced
1 8-oz can condensed tomato soup
1 15-oz can red kidney beans, drained
2 tbsp chili sauce
1 medium bell pepper, diced (optional)
Brown the beef over medium heat, ensuring that no pink remains. Drain off any accumulated fat.
Add the onion (and bell pepper if using) and sauté until it's just starting to soften.
Stir in the tomato soup and cook until mixture is bubbling.
Add beans and chili sauce, stir well until combined.
Reduce heat, cover, and simmer for 10 minutes. Stir occasionally to prevent sticking.