Pivec Husband's Chili

Dan made this chili last night (11/17/12) and made a few modifications. I had thought the last batch was a little tart...too much tomato sauce or paste, perhaps. So, the DanMan made a few adjustments for last night's batch. Here's what he did:


Pivec Husband's Chili - Modified to Make Wife Happy
2# ground beef or venison (usually we do 1 and 1)
2 medium onions, diced
2 cans red kidney beans, drained and rinsed (1 light/1 dark)
1 can black beans, drained and rinsed
9 oz. tomato paste
1 can tomato soup
30 oz. tomato sauce, we start with 30 and add in as needed
45 oz. hearty cut tomatoes
1/2 small can diced jalapenos, depending on preference
1 tsp. red pepper
1 tsp. chili powder 
1 tsp. black pepper
2 packets chili seasoning

Brown meat and onion. Drain excess fat. Then add the remaining ingredients. Heat thoroughly. Simmer for at least 1 hour. 


Note: You can make it somewhere between the above and the original (below) based on your desire for spiciness or tomato flavor...

Original Recipe:
This is Dan's recipe. I was quite skeptical when he first showed it to me. Tomato soup? In chili? And only kidney beans? I did get him to relent on the beans and add 1 can of black beans in, but he was right about the soup...And the rest of the chili. 

Pivec Husband's Chili
2# ground beef or venison (usually we do 1 and 1)
2 medium onions, diced
2 cans red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
12 oz. tomato paste
1 can tomato soup
30-45 oz. tomato sauce, we start with 30 and add in as needed
56 oz. hearty cut tomatoes
1/2-1 small can diced jalapenos, depending on preference
1 1/2 tsp. Red Pepper
Chili powder (I'd guess 2-4 tsp.)
Black pepper (I'd guess 1/2-1 tsp.)
2 packets chili seasoning

Brown meat and onion. Drain excess fat. Then add the remaining ingredients. Heat thoroughly. Simmer for at least 1 hour. 

Note: This freezes well.