Chili & Rice

By carolync

It takes less than an hour to make this family-favorite beef chili that packs a whole lot of flavor in every bite.

Ingredients

• 3/4 pound ground beef (85% lean)
• 1 medium onion, chopped (about 1/2 cup)
• 1 tablespoon chili powder
• 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
• 1/4 cup water
• 1 teaspoon vinegar
• 1 can (about 15 ounces) kidney beans, rinsed and drained
• 1 cup regular long-grain white rice, prepared according to package directions without salt (about 3 cups)

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.

2

Stir the soup, water, vinegar and beans in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the mixture is hot and bubbling.  Serve the beef mixture over the rice.