A grandmother of 11, Kathleen P. served Yankee Chili to her family for years, never guessing it would become an award winner. Since she's a born-and-bred western New Yorker, she says, "the folks at my church in Texas laughed when I entered my chili in a local chili cook-off, but the judges voted it the best and I took first place."
Substantial but surprisingly light, the dish is delicious anytime but ideal for a cold winter's day, and makes for excellent leftovers, too. Kathleen, who has a low spice tolerance, says you can control the heat level by adjusting the amount of chili powder. Also, she prefers Campbell's Tomato as the soup ingredient.
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1 green bell pepper, chopped
1 medium onion, chopped
2 pounds ground beef
2 large cans (28 ounces each) whole tomatoes
2 cans (15.5 ounces each) kidney beans, undrained
2 cans (10.75 ounces each) tomato soup
4 tablespoons chili powder
4 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon salt
1. In a large pot or Dutch oven, sauté pepper, onion, and ground beef over medium-high heat for 10 to 12 minutes, or until beef is browned. Carefully drain grease and return pot to stove.
2. Add tomatoes, kidney beans, tomato soup, chili powder, cumin, and paprika. Stir to combine and bring to boil. Turn heat to medium-low and simmer 1 to 2 hours, stirring occasionally. Break up whole tomatoes with back of your spoon as chili cooks.
3. Serve hot with shredded Cheddar cheese, sour cream, red onions, cilantro, or tortilla chips if desired.
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