Recipe - Chili Beans From San Francisco Fire Departmen

One half pound Ground beef
Three fourths cup Chopped onion
1 Clove garlic; minced
1 cn (15 oz) kidney beans; rinsed
and drained
1 cn (15 oz) tomatoes; undrained
and cut up
1 cn Campbell's condensed Beefy
Mushroom Soup
One half cup Water
2 teaspoon Chili powder
One fourth teaspoon Ground cumin
1/8 teaspoon Pepper
1 Bay leaf

1. In 4quart saucepan over mediumhigh heat, cook beef, onion and garlic
until beef is browned and onion is tender, stirring to separate meat. Spoon
off fat.

2. Stir in beans, undrained tomatoes, soup, water, chili powder, cumin,
pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15
minutes to blend flavors, stirring occasionally. Remove bay leaf. Ladle
soup into bowls and enjoy.

(You may serve this topped with sour cream and some shredded cheddar cheese
and even some cut or sliced up olives to make it into more of a main dish.)

This makes about 5 cups worth

Posted to brandnamerecipes by Barbrabarbra@pipeline.com on Feb 19, 1998