Hey ya'll....here is a great one for football season....In the south we live for this time of the year!!!....A good cajun original....enjoy!!!!

1 to 2lb ground sirlion
4 to 7 cloves diced garlic
1 8oz. can tomato sauce
1 to 2 tsp Toni's seasoning
1/4 to 1 teaspoon of cayenne pepper
Dash of Tabasco sauce
1 to 2 cans hot chili beans
Salt, pepper, and garlic salt to taste
1 large onion chopped
1 quart of whole tomatoes
1 can cream mushroom soup
1 teapoon ground cumin

Brown ground sirlion in a large heavy skillet. When brown, drain and add onion, salt, and pepper. When onions wilt, transfer into a large boiler. Add the remaining ingredients and bring to a boil, then simmer for 1 to 2 hours. You may top this with shredded cheese, sour cream, olives, or scoop this up with fritos.....goes great with a cold bud-light and football!!!!

Thanks for the receipe, not a big chili eater, but I can tell by reading it, I'm gonna have to make this for a few friends.

I promise it will be a hit....I hope you all enjoy!!!

Sounds good. I tend to go for more beans and sauce for a chili you eat with a fork. Never used mushrooms/CoM soup.

Something like:

Brown 1lb or two of ground beef. Saute several pressed garlic toes in the grease and a large diced onion. Add three chopped sweet peppers (I usually use a green, a red, and another color), and one or two finely diced habeneros.

Add 1-2 tsp ground cumin, a 28oz can of tomato sauce, a can of whole, stewed, or sliced tomatoes.

Add beans. I usually use canned beans along the lines of 2 15oz cans slightly drained pinto, 1 15oz can slightly drained black beans, and one 15oz can of red (kidney) beans per lb of meat.

Salt, black pepper, and cayenne to taste. Sometimes a bit of beer goes in the chili if I think it's cooked down a bit much while the spices worked their way in.

With a slab of cornbread and a beer, it's hard to beat :D

Good beans to use are the ranch style beans in a black can. They have a chili flavor already and they add to the taste nicely. Easy and cheap. You can choose pinto or red beans but the most common are pintos, and they are my favorite anyway.

I might add another onion and double garlic, but then I might regret it. That is always a tough call.

Never adder the cream of mushroom to chili, sounds interesting, might give that a shot.

Didn't see any jalapeños. I usually leave out the seeds. Didn't see any green peppers either. I would use one in this size recipe probably. Yikes to the habanero peppers.

Overall looks like a good recipe and since I have tried a couple dozen ways to make chili, I might give this one a shot too. always looking for ways to make new chili.

I tried adding yams once. They just taste like chili anyway, pointless from a flavor standpoint.

Did you know that chili peppers may be 5 or 10 times as hot as jalapeños?

I'm getting hungry now.

use dried chilli peppers and watch em sweat

that would be one way of getting your lady undressed huh kojack?