Feeds 4-6 people
 
1 lb. ground beef - 80/20 or leaner
1/2 large white onion diced
1/4 cup Worcestershire Sauce
1-10 oz can Campbell's Tomato Soup
1-small can (10 oz approx) red kidney beans - drained and rinsed
1 small can (10 oz approx) Bush's Chili Beans - NOT drained
1 small can (10 oz approx) diced stewed tomatos - NOT drained
Water
Chili Powder - 2 Tbsp (or to taste)
Garlic Powder - 1 tsp (or to taste)
Salt - 1 Tbsp (or to taste)
Pepper - 1 Tbsp (or to taste)
Tabasco - 1-2 Tbsp (or to taste)
 
Brown ground beef.  Drain and add onions, Worcestershire Sauce, and dry
spices.  Stir over medium heat until well mixed and onions begin to turn
translucent.  Add Tomato Soup, 1/2 soup can of water, and Tabasco Sauce.
Reduce heat and simmer for 1 hour, stirring frequently to keep chili
from scorching.  Add kidney beans, Chili Beans, and stewed tomatos.
Simmer for 30 minutes.  Adjust spices to your taste and "heat
preference".  Simmer for an additional 30 minutes or longer, stirring
frequently.  If chili is too thick, add water.

Comments on spices:
Keep in mind that it takes a while for the spices to "come up".
In other words, you won't get the full flavor effect immediately after
adding the spices.  The chili will need to simmer for 30 minutes or so
before the spices are fully integrated into the food (that's why some
foods, like chili, always seem to taste better the next day).  That's
also why the recipe says to adjust the spices after about 30 minutes
time.
 
Serve with corn bread or muffins, sour cream, shredded cheese, and diced
or sliced jalapeno peppers on the side.

Submitted by Skip Dyer
10/08/2008