Best Chili Ever - Catalina Mama, Two Beggin' Beef Pie Soup

• 2 lbs ground chuck
• 2 (10 1/2 ounce) cans campbell's tomato soup
• 2 (14 1/2 ounce) cans del monte stewed tomatoes, original recipe
• 2 (15 1/2 ounce) cans joan of arc kidney beans
• 2 tablespoons kroger chili powder
• 1/2 frozen green pepper, shaved

1. Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
2. Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
3. Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
4. Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals.
5. As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own!

ground chuck, campbells, tomatoes, joan of arc kidney beans, kroger chili powder, green pepper

Taken from www.food.com/recipe/best-chili-ever-catalina-mama-two-beggin-beef-pie-soup-195239 (may not work)