1 can (10¾ -ounce) Campbell’s tomato soup
1 can (6-ounce) Hunt’s tomato paste
1¼ cup water
1 tablespoon vegetable oil
1 large onion, chopped (about 2 cups), divided
½ medium red bell pepper, chopped
1 jalapeño pepper, finely chopped
2 teaspoons minced garlic
1½ pound lean ground beef
1 can (16-ounce) Bush’s chili beans, un-drained
1 can (15-ounce) Bush’s black beans, un-drained
1 teaspoon ground chipotle pepper
1 teaspoon ground cumin
¾ teaspoon dried oregano leaves
Shredded Cheddar cheese, if desired
Sour cream, if desired
In medium bowl, with wire whisk or fork, combine soup, tomato paste and water; set aside.
In large stock pot, heat oil over medium-high heat; add 1¼ cups onion, bell pepper, jalapeño pepper and garlic. Sauté until onion is tender, about 3 minutes.
Add ground beef and, using spatula, crumble beef, cooking until browned.
Add soup mixture and remaining ingredients, except Cheddar cheese and sour cream, stirring to combine.
Transfer chili to 5-quart crock pot insert, cover and cook on low for at least 1 ½ hours or until ready to serve.
Serve chili in pint-sized mason jars and top, if desired, with your choice of remaining onion, cheddar cheese and/or sour cream.
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