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1 medium onion, chopped fine
1 lb. container prepared meat
2 regular cans or 1 large can
chili beans
1 small can tomato soup
1/2 tsp. paprika
2 rounded tsp. chilli powder
(more or less to taste)
1 tsp. salt (more or less to
1/4 tsp. red pepper
1 rounded tsp. ground cumin

Cook onion until tender in 1 cup water. Add remaining
ingredients. Cook over low heat, stirring with wooden spoon to
prevent sticking. Let simmer about 1 hour to blend flavors.
Seasonings may be adjusted to suit your family. Chilli will
keep for several days in the refrigerator and gets better with
age. May be served over cooked elbow macaroni for Chilli Mac
or may be put on hot dogs in a bun. Serve in soup plate for
chilli dogs.

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