Chili Con Carne recipe from 1950 using Campbell’s Tomato Soup. Sharing š
Chile Con Carne
A QUICK-AND-EASY RECIPE BY ANNE MARSHALL
2 tablespoons shortening, melted
1 medium onion, finely chopped
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
2 cans (2-1/2 cups) Campbell’s Tomato Soup
1 No. 2 can (2-1/2 cups) Kidney beans
Melt shortening in a saucepan, add onion and beef, brown
slightly. Add seasonings, tomato soup, and kidney beans.
Cook slowly for about 30 minutes, stirring occasionally.
Serve hot with crisp crackers and relishes. Enough for 6.
Music
Plastic or Paper
Wes Hutchinson
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