Paula Deen Courage Chili

By shelle

Ingredients

• 2 pounds lean ground beef
• 2 large onions, finely minced (about 2 cups)
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 3 tablesp;oons chili powder
• 1 1/2 tsp dried oregano
• 1 tsp sugar
• one 10 3/4 ounce can condensed French onion soup
• 1 tablespoon all purpose flour
• 1/2 tsp tabasco sauce
• one 28 ounce can chopped tomatoes with juice
• two 16 ounce cans kidney beans, drained
• 1 large bag Fritos corn chips
• 1 cup sour cream
• 1 cup shredded shart Cheddar cheese

Preparation

Step 1

Brown the beef and 1 1/2 cups of the onions in a large skillet. Drain off the pan drippings. Add the garlic powder, salt, chili powder, oregano, sugar, soup, flour, and Tabasco. Mix well. Simmer for 1 hour covered, stirring occasionally. Add the tomatoes and beans, stir and simmer, covered, for 20 minutes longer. When the chili is done, empty the bag of Fritos into a large serving bowl, scoop the chili on top of the Fritos, and top it all with dollops of sour cream, remaining 1/2 cup onions, and the Cheddar cheese, which will melt all by itself on the chili. Serve immediately.