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.
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.