Homemade Chili
from the kitchen of Jeanette Lynton

1 onion chopped
1 Tbs. oil
3 lbs. ground beef
2 10 oz. cans Campbell’s French Onion Soup
1 12 oz. can tomato paste
1 15 oz. can tomato sauce
2 27 oz. cans kidney beans with liquid
2 15 oz. cans red beans with liquid
2½ tsp. chili powder
5 tsp. cumin
1 ½ tsp. ground pepper

Brown chopped onion and ground beef in a large soup pot. Drain. Add the rest of the ingredients. Simmer for 30 minutes. Or transfer in a large crock pot and set at low for 2 hours. This is best to bring out the flavors. For a smaller batch, just cut the recipe in half…easy. Serves 10-12

Doesn't this just sound yummy??? There's just nothing like a big bowl of hot chili and still warm Cornbread drizzled with honey. Mmmmm.....Give me some flannel pants and my favorite slippers and you've got the makings of a perfect night in!