Ingredients
1 ½ lb ground beef
1 cup onion, chopped
2 cloves garlic, minced
10 ¾ oz Campbell’s® Condensed Tomato Soup
14.5 oz tomatoes, diced
½ cup water
15 oz red kidney beans, rinsed and drained
¼ cup chili powder
2 tsp ground cumin
Preparation
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 ½-quart slow cooker.
Cover and cook on low for 8-9 hours or on high for 4-5 hours.
Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing. For dessert serve caramel or vanilla flan.
