2 Tbls. vegetable oil
1 1/2 – 2 lbs. ground chuck
10 oz. can French onion soup
21 oz. can red kidney beans – un-drained
8 oz. can tomato sauce
6 oz. can tomato paste
1 Tbls. chili powder
2 tsp. ground cumin
1/2 tsp. black pepper
3 drops Tabasco® Sauce
In a 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.