When Reggie and I were first married, I did a lot of experimenting with my cooking. I tried a lot of easy recipes, too.
One of those easy recipes came from a Campbell’s Soup cookbook that I received here at work as the food editor. The recipe offered variations on a chili or soup, where you chose which type of meat, canned soup and vegetables to put in your pot.
I have probably shared this recipe at some point over my years writing this column, although I couldn’t find it in our archives, but I wanted to publish it again because it is so quick and easy and perfect for a cold night.
The thing I like best about this recipe, however, is that all four of us like it! I can’t say that about many things I cook.
Anyway, this chili starts with a pound of ground beef browned with an onion. Mix in two cans of tomato soup, a can of mixed vegetables and some seasoning, and you’re done, except for the simmering.
Here’s the part that appeals to my kids (and their parents) and makes it so special: You top the chili with Cheddar cheese, which melts and forms the perfect complement to the tomato soup-based chili, and you eat it with corn chips! In fact, we sometimes forgo the spoon and just eat with the Fritos Scoops.
I made this chili many times in the early years of our marriage and then forgot about it for maybe 10 years. I started making it again a few years ago, and I have already made it twice this fall. I think it’s fair to say this recipe has withstood the test of time in my family.
Campbell's Chili Soup
- 1 pound ground beef
- 2 tablespoons chopped onion
- 2 cans (10 ozs. each) condensed tomato soup (not reduced-sodium/reduced-fat)
- 1 can (about 15 ozs.) mixed vegetables (do not drain)
- Chili powder to taste (I only use about 1/8 teaspoon)
- 1 tablespoon vinegar
- Cheddar cheese
- Fritos and Tostitos
Ladle into bowls. While chili soup is hot, sprinkle with cheese. Serve with corn chips or tortilla chips.
Adapted from Campbell's