We are having a chili cook off at our church and am looking for great recipe to knock some socks off

Ground Beef Chili from Apron's Simple Meals. So I really thought long

and hard about should I post this or not. And yes, I'm gonna! But must admit I'm kinda nervous. So, as many here know I cook at Publix Apron's once a week. About 8 months ago the recipe was this chili. Being the food snob that I am...or was, I looked at the ingredients and snickered. Most of the time is spent opening the cans! Seriously, a can of tomato soup? But loving my 1 day of cooking at Apron's every week more than about anything...cook and open I did. And then I tasted it. Wow! It is a great chili! So I bought everything and made it the next day for John (chili being his favorite food) and he said I was the best cook in the world. This after spending 42 years trying just about every recipe that has come along. All good but really, this is a great recipe. So I'm finally posting it and my head is held high! If you have the time, make it and do a test run and see if you like it. You're certainly not out a lot of cost if it's not what you like.

Ground Beef Chili

MAKES 8 SERVINGS
Ingredients:

1 onion (rinsed)
1 1/2 lb ground chuck beef
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-ounce) can condensed tomato soup
1 (14.5-ounce) can diced tomatoes/sweet onions (undrained)
1 (10-ounce) can milder diced tomatoes/green chiles (undrained)
1 (16-ounce) can chili beans in mild sauce (undrained)(Orchid's note: This is Bush's Best Chili Beans-Pinto Beans in Chili Sauce-Medium Sauce)
1 (15-ounce) can black beans (drained)

Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors.
Serve

CALORIES (per 1/8 recipe) 310kcal; FAT 11g; CHOL 50mg;
SODIUM 1160mg; CARB 29g; FIBER 7g; PROTEIN 22g;
VIT A 25%; VIT C 20%; CALC 8%; IRON 20%

http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=3469&mealGroupId=1000

 
thanks orchid. most of us can certainly use these easy to prepare dishes with pantry items.

 
You're a dream Angie! Thanks for that. Now, wouldn't a pot of chili

go over great at the cabin one weekend? I know...I'm ruthless. LOL If you hate it you can PM me and if you think it's wonderful you can post here and I can look brilliant. Whee! OK, I've had a day. But I just poured a glass of wine so I'll calm down now.

 
This sounds interesting! I like the fried leeks as a garnish; different than traditional tom/raw

onion/cheddar cheese. Thanks Gay!

 
Rec: Chasen

My MIL makes this and it TDF. This is how the newspaper clipping reads from like 1960 something:

Chasen’s Chili
This recipe is delicious! Chasen’s is a very
famous restaurant in Los Angeles, this chili
is said to be the movie star, Elizabeth
Taylor’s, favorite. The restaurant claims
it sent gallons of it to Rome during the
filming of the movie “Cleopatra.”

1/2 lb pinto beans
5 c canned whole tomatoes
1 lb green peppers, chopped
1 1/2 T oil
1 1/2 lbs onions, chopped
2 cloves garlic, crushed
1 c parsley, chopped
1/2 c (1 stick) butter
2 1/2 lbs ground chuck
1 lb lean ground pork
1/3 c chili powder
1 T salt
1 1/2 t pepper
1 1/2 t cumin seed

Rinse beans and soak overnight in enough
water to cover, plus 2 inches. Drain. Add
beans and enough fresh water to cover into a
5 quart pot and simmer until just tender.
Add tomatoes and simmer 5 minutes.

Meanwhile in a large skillet, sauté green
peppers in oil for 5 minutes. Add onions
and cook till tender, stirring often. Add
garlic and parsley; cook 5 minutes more.
Remove mixture to a bowl. Melt butter in
large skillet and sauté beef and pork for 15
minutes. Add pepper-onion mixture to meat
and stir in chili powder. Cook for 15
minutes. Add meat mixture to beans. Add
spices, stir and simmer, covered, for 1
hour. Remove lid and cook uncovered for 30
minutes more. Skim fat from top of chili
before serving. Chili freezes well. Makes
4 quarts.

 
Ha, I wonder if it was a syndicated column, I had the same recipe and made it often. Mine was from

the Ft. Worth Star Telegram and it was the '60s.

 
I'll take that glass of wine with the chili---I have my sweatshirt on today--it's a bit "chili"

I'm thinking of something simple for the 4th---natural casing hotdogs and hot links with a pot of chili and other fixin's---at the cabin:) I'll even set the pot of chili out on the grill burner. easy peasy and always a crowd pleaser. probably some potato salad too. I usually plan too much and i want to keep it simple this time. If we have a fresh salmon we'll slap that on the grill too. I caught a 20 inch rainbow trout on Saturday, but had to toss it back. weep with me.

 
Sounds perfect! Can I invite us? And....

John wants to know what are the regulations for the size? He was raised in Montana and it seems good to him. Oh how I remember our first vacation 42 years ago, camping on the Snake River in Idaho and cooking the fresh trout that John had just caught for dinner. Nothing better.

Edited to add:
IF you make the Apron's chili, promise me you won't skip the tomato soup. I know you're gonna want to just like I didn't want to use it. But I had no choice and you'll understand it. I don't think most people would pick up on it but we who cook will and understand what it adds to the flavor. OK, now I realize I've become obsessed about this. LOL

 
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