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    TOMATO CAN CHILI


    Source of Recipe


    Marlboro

    List of Ingredients




    1 lb. ground beef
    1 28-oz. can crushed tomatoes
    ¼ cup Italian salad dressing (with garlic, well-shaken)
    2 4-oz. cans diced chilies
    2 Tbsp. chili powder
    1 large onion, sliced
    1 10 ½ oz. can onion soup with beef stock
    1 soup can of water
    1 can pitted black olives (6 oz. dry weight, drained)

    Recipe



    Heat Italian dressing in a large fry pan or chili pot. Add ground beef and cook until all pink is gone.
    Add all the cans (tomatoes, onion soup, water and chilies). Bring to a boil and simmer for 30 minutes. Cut drained olives into quarters; add to chili and simmer 5 minutes.
    One 15 oz. can of kidney beans, drained, can be used in place of the olives.

 

 

 

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