CHILI CON CARNE SKILLET

1 pound ground beef
1 medium onion, chopped
2 tablespoons chili powder
1 (10 3/4 ounce) can Campbell’s Tomato Soup
2 cans (15 1/2 ounces each) kidney beans, undrained

In skillet, brown beef and cook onion with chili until tender (use shortening if necessary). Stir to separate meat.

Add soup and beans. Cook over low heat 10 minutes; stir occasionally.

Serve with cooked corn and pimiento strips if desired.

Makes 6 servings (1 cup each)
From: Recipelink.com
Source: Recipe pamphlet: Campbell's Hamburger Handbook, not dated