Beverly Nye's Chili
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 large can or 2 small cans tomatoes
1 can condensed cream of tomato soup (the original recipe called for 2 cans)
1 tomato soup can of water
1 large can or 2 small cans chili beans
salt, pepper, cumin to taste (original recipe called for chili powder)
(I also like to add a few dashes of Tony Chachere's Creole Seasoning)
Sprinkle a little salt, pepper, cumin, and Tony C.'s on ground beef and brown in a dutch oven or small stock pot. Even before the ground beef is browned completely, add onion and green pepper and saute until they are somewhat soft. Unless there is a lot of fat left after browning, I leave the drippings in the dutch oven for extra flavor.
Add the can of tomatoes, can of tomato soup, the tomato soup can filled with water, chili beans, and extra water if needed. Simmer on medium about half an hour and taste, add a little water if necessary and adjust seasons with more salt, pepper, and Tony Chachere's if you are using it. (I like it because it adds a little extra flavor when sprinkled lightly on a dish. I have two Midwestern guys who do not like too much of that kind of seasoning.) Simmer on medium about another half an hour or on low if you are serving it much later.
I like to serve it with shredded cheddar cheese on top.