suntimes
DRAFTY 
Weather Updates

CHILI CON CARNE

Thomas Delany Jr./tdelany@scn1.com Round Lake Beach Community Service Officer Tammy Dreyer stirs pot mild chili preparatiRound Lake Beach Police Dept.

Thomas Delany Jr./tdelany@scn1.com Round Lake Beach Community Service Officer Tammy Dreyer stirs a pot of mild chili in preparation of the Round Lake Beach Police Dept. 6th Annual Chili Contest. There were 9 chilis in the competition including a Hawaiian Chili and an Italian Beanless chili. 2/20/09

storyidforme: 42180981
tmspicid: 15591302
fileheaderid: 7041708

Updated: January 14, 2013 8:28AM



MAKES 8 SERVINGS

2 tablespoons canola oil

1 pound lean ground beef

1 medium onion, diced

3 cloves garlic, chopped

1 (10-ounce) can tomato soup

1 (14-ounce) can diced tomatoes

1 (19-ounce) can kidney beans

1 (19-ounce) can chickpeas

1 cup frozen corn

1 (4.5-ounce) can green chiles

2 teaspoons chili powder

1 tablespoon dried oregano

1 teaspoon dried basil

1 tablespoon black pepper

1/2 teaspoon salt

1 teaspoon red pepper flakes

In heavy-bottom pot, heat canola oil over medium to high heat.

Add ground beef and thoroughly brown. Add onions and garlic; saute until onions are clear. Add tomato soup, diced tomatoes, kidney beans and chickpeas. Heat over medium heat until it begins to simmer; stir often. Stir in remaining ingredients, reduce heat to low and simmer for 30 minutes.

Muir Glen Organic Tomatoes



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.