| | Directions | | In large pot over medium high heat, brown the beef in the oil, breaking up as it cooks; set aside. Puree soup in a blender; pour over beef. Stir remaining ingredients into pot. Simmer over low heat, stirring occasionally, for at least 30 minutes. |
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| Ingredients | | - |  | 2 tablespoons vegetable oil |
| - | | 1 1/2 - 2 lbs ground fresh chuck |
| - | | 1 can French onion soup (10 ounce can) |
| - | | 1 can red kidney beans, undrained (21 ounce can) |
| - | | 1 can tomato sauce (8 ounce can) |
| - | | 1 can tomato paste (6 ounce can) |
| - | | 1 tablespoon chilli powder |
| - | | 2 teaspoons ground cumin |
| - | | 1/2 teaspoon black pepper |
| - | | 3 drops tabasco sauce (small drops) |
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