Chili & Rice

• 34 lb ground beef (85% lean)
• 1 medium onion, chopped (about 1/2 cup)
• 1 tablespoon chili powder
• 1 (10 3/4 ounce) cancampbell's Healthy Request condensed tomato soup
• 14 cup water
• 1 teaspoon vinegar
• 1 (15 ounce) can kidney beans, rinsed and drained
• 4 cups hot cooked long-grain white rice, cooked without salt

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.
2. Pour off any fat.
3. Stir the soup, water, vinegar and beans in the skillet and heat to a boil.
4. Reduce the heat to low.
5. Cook for 10 minutes or until the mixture is hot and bubbling.
6. Serve the beef mixture over the rice.
7. Tip: This dish is delicious served topped with shredded reduced-fat Cheddar cheese.

ground beef, onion, chili powder, tomato soup, water, vinegar, kidney beans, hot cooked

Taken from www.food.com/recipe/chili-rice-403218 (may not work)