COURAGE CHILI

COURAGE CHILI


2-lbs. lean ground beef
2 large onions, finely minced (about 2 cups)
1 tsp. garlic powder
1-1/2 tsp. salt
3 Tbsp. chili powder
1-1/2 tsp. oregano
1 tsp. sugar
1 (10-3/4-oz.) can condensed French onion soup
1 Tbsp. all-purpose flour
½ tsp. Tabasco sauce
1 (28-oz.) can chopped tomato with juice
2 (16-oz.) cans kidney beans, drained
1 large bag Frito corn chips
1 cup sour cream
1 cup shredded sharp Cheddar cheese


Brown the beef and 1-1/2 cups of the onion in a large skillet.

Drain off the pan drippings. Add the garlic powder, salt, chili powder, oregano, sugar, soup, flour and Tabasco sauce. Mix well.

Simmer for 1 hour, covered, stirring occasionally. Add the tomatoes and beans, stir, and simmer, covered, for 20 minutes longer.

When the chili is done, empty the bag of fritos into a large serving bowl, scoop the chili on top of the fritos, and top it all with dollop of sour cream, remaining ½ cup onions, and the Cheddar cheese, which will melt all by itself on the chili. Serve immediately.

Yield: 4-6 servings.