Friday Foods – Chili con Carne
This chili from A Fork in the Trail is delicious served with cornbread, biscuits, or toasted tortillas.
Chili con Carne
Makes 3-4 servings
1 pound ground beef
1 small onion, chopped
1 1/4 cups canned, diced tomatoes
5 ounces or 1/2 can condensed tomato soup
2 cups canned dark red kidney beans
2 tablespoons chili powder
1/4 teaspoon cayenne
Salt and pepper to taste
At Camp
Cook the meat in a large pot or cast iron skillet over medium-high heat until browned. Drain the fat, if there’s any. Add the rest of the ingredients, seasoning to taste, and simmer for an hour or more.