Chili & Rice

It takes less than an hour to make this family-favorite beef chili that packs a whole lot of flavor in every bite.

Directions

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.

Stir the soup, water, vinegar and beans in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the mixture is hot and bubbling.  Serve the beef mixture over the rice.

Ingredients

0.75 pound 5% lean ground beef
1 medium onion, chopped (about 1/2 cup)
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
0.25 cup water
1 teaspoon apple cider vinegar
1 can (about 15 ounces) kidney beans, rinsed and drained
1 cup long grain white rice, prepared according to package directions without salt (about 3 cups)

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