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My dad used to make his "secret" chili recipe during the cooler times of the year. Turns out the secret was the Campbell's Tomato Soup.
We enjoyed it on cool days for lunch with a grilled cheese sandwich. Great for large gatherings. Serve hot from a crock pot as needed.
As with anything containing tomatoes, maybe you've heard "always better the next day" ? It's true, If possible I fix my red sauces, chili or soups a day ahead so they can "rest" in the refrigerator. This lets the flavors come together better.
1 lb lean ground sirloin
1 can Campbells Tomato soup
1 lg diced onion
1 pkg Carroll Shelby Chili mix (reserve mesa flour)
1/4 cup red wine
lg can crushed tomatoes
1 can Rotel diced tomatoes and chilis
1 tbsp Worcestershire
1 can tomato sauce
2 tbsp old strong coffee
1 tsp black pepper
½ tsp cayenne pepper
1 can chili beans
1 can kidney beans
1 can niblets corn
Brown Meat and onion together, if excess grease remains drain off, then add remaining ingredients except beans and corn.
Bring to a boil, reduce heat and let simmer, partially uncovered for while, later adding beans and corn. Continue simmering until beans are tender. Add mesa flour to thicken at end of cooking if needed.
Serve topped with onions and or cheese. Also goes well with a grilled cheese sandwich.
Jeffrey Cowgill 2016 (updated 2023)