Hearty Six-Can Chili

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  • 1 pound lean (90%) ground beef
  • 1/2 cup chopped onion
  • 2 (15 1/2 ounce) cans chili beans in sauce, undrained
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 teaspoon chili powder


  1. Place ground beef and onion in Dutch (6-quart) Oven. Cook and stir over medium heat for 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
  2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
  3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat for 30 minutes, stirring occasionally.

Yield: 8 servings

Recipe credit: Pampered Chef

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