Easy Weekend Chili

• 1 pound Ground Beef
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 3 cans Kidney Beans (15-ounce Cans), Drained And Rinsed
• 2 cans Tomato Soup, 10 Ounce Cans
• 1 can Tomato Sauce (28-ounce Can)
• 4 dashes Hot Sauce
• 2 Tablespoons Chili Powder
• 1/4 Tablespoons Crushed Red Pepper
• 1/2 Tablespoons Salt
• 1/4 teaspoons Ground Black Pepper
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 10 ounces, fluid Water (you Will Add This With The Tomato Soup))
• 1 cup All-purpose Flour
• 1/3 cups Water (to Mix With Flour For The Dumplings)

1. In a large skillet over medium heat, brown the ground beef.
2. While the ground beef is browning add the beans, tomato soup, tomato sauce, hot sauce and seasonings into a large stockpot over medium-low heat.
3. When the ground beef is browned, drain away the excess liquid and add the meat into the stockpot.
4. Turn the heat to medium-high and heat until the mixture begins to gently bubble. You can add up to 10 ounces of water, a little at a time, if you think the mixture is too thick. Cook like this for a few minutes, then reduce the heat to medium-low.
5. Add the flour into a medium bowl, and slowly stir in the 1/3 cup of water to form your dumplings. You want the mixture to come together, but to be dry.
6. Use a tablespoon to scoop out the dumplings and add them into the chili.Cook for another 10-15 minutes. Taste and adjust the seasoning, as needed.
7. Serve hot with your favorite garnishes.

ground beef, black beans, kidney beans, tomato soup, tomato sauce, chili powder, ubc, salt, ubc, ubc, ubc, fluid water, allpurpose, water

Taken from tastykitchen.com/recipes/soups/easy-weekend-chili/ (may not work)