Brown ground beef in pan and drain. Add one can of soup plus one can of water. Add chili powder and beans. Cook slowly for about 20 minutes.
This is a quick but tasty chili that Jeanette made when we were all in the Air Force here at the Blue Grass Army Depot. She passed away a few years ago, but she is always remembered by me when I make her chili.
French onion soup
8-10 large onions
1/2 cup margarine
Three 14-oz cans of beef broth
2 and 1/2 cups of water
3 tsp chicken bouillon
1 and 1/2 tsp Worcestershire sauce
3 bay leaves
10 slices of French bread, toasted
Sauté onions in margarine until crisp-tender. Transfer to slow cooker.
Add beef broth, water and bouillon. Mix well. Add Worchester sauce and bay leaves. Cover and cook on low 5 to 7 hours, or until onions are tender. Discard bay leaves.
Ladle into bowls. Top with a slice of bread. I also like to place a slice of Swiss cheese on top of this.
Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is a certified as a food service specialist by the School Nutrition Association.