Hearty Six-Can Chili

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1. 1

   Brown the beef and onion

   In a 6-quart Dutch oven over medium heat, cook the beef and onion for 8–10 minutes, breaking the meat into crumbles, until no pink remains. Drain off any fat.

2. 2

   Open the cans

   While the beef cooks, open all the cans. Drain the black beans in a colander and rinse them.

3. 3

   Combine

   Add the chili beans, tomatoes, black beans, mushroom soup, and chili powder to the pot and stir. Bring to a boil.

4. 4

   Simmer

   Turn the heat to low, cover, and simmer for 30 minutes, stirring now and then.

Adapted from Hearty Six-Can Chili by Recipe Wrangler (a Pampered Chef recipe) on Recipe Roundup.