How do you make chili with tomato soup?


Quick Answer

While there are many methods of preparing chili with tomato soup, Campbells Kitchen provides an easy recipe for slow cooker chili, Betty Crocker offers a campfire-ready chili and Taste of Home's unique recipe features green chilies, basil and tomato soup.

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Full Answer

For slow cooker chili, thoroughly brown 1 1/2 pounds lean ground beef in a large skillet. When no pink shows, drain the fat and add crumbled meat to a 3 1/2-quart slow cooker. Stir in one 10 3/4-ounce can of condensed tomato soup, one 14.5-ounce can diced tomatoes, two 15-ounce cans rinsed and drained kidney beans, 1 large chopped onion, 2 minced garlic cloves, 2 teaspoons cumin, 1/4 cup chili powder and 1/2 cup water. Cover and cook on low setting for 8 to 9 hours.

To make easy camper's chili, thoroughly brown 1 pound lean ground beef in a large skillet for 5 to 7 minutes, stirring occasionally. Drain, cool, and freeze for transporting to the campsite in a cooler, where the chili is completed in a kettle on the campfire or 2-quart pot on the camp stove. Place thawed hamburger in the pot, add one 15-ounce can of undrained kidney beans, one 10 3/4-ounce can condensed tomato soup, 1 soup can water, 1 tablespoon dried minced onion, 1 teaspoon salt and 1 to 3 teaspoons chili powder. Bring to a boil, stirring occasionally.

A unique chili combines one 26-ounce can undiluted condensed tomato soup with one 10-ounce can undrained diced tomatoes and green chilies, one 12-ounce can evaporated milk, 3 cups milk, 1 tablespoon minced fresh basil or 1 teaspoon dried basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat until the soup is heated through and serve sprinkled with freshly grated Parmesan cheese.

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