This comes from a Betty Crocker cookbook of One Dish Meals and it is so yummy! Its easy to make too, most of the time is for simmering. This is really mild, but could be a great starting point for a spicier chili. ZWT 3: U.S. (chili) and Mexican/tex-mex/S.W. (variation)
I have made this chili for years. I had gotten a tip of adding a can of french onion soup to any chili recipe to make it taste like Krystal's chili. The addition makes my chili good but its up to the individual to say if it is similar to Krystal's chili. I always triple ingredients for the chili since my children love it and it is always great the next day, or add leftovers to a baked potato and top with cheese. I hope you enjoy this recipe as much as my family and I do. I also use the regular chili mix so if you like your chili hot you can use the hot mix and also use hot canned tomatoes (such as Rotel).
I'm no chili expert or purist by any stretch of the imagination but I do love beans in my chili, that's a fact. Taken from a a very old Cooking With Campbell's Soup recipe book from the early 60's (?). I adjusted the recipe, and ironically did not use canned soup. My apologies Campbell's Soup Company! Best prepared a day in advance. Serve with mashed potatoes, tossed green salad and cornbread. Ground chicken and ground turkey have both been substituted for the beef. Leftovers freeze well.
I guarantee you'll love this chili!! It is soooo easy to make. Sounds a little odd, but even my kids love it. Full bodied and not too spicy. I've always made chili from scratch, but we liked this one so well, I wrote it down.