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3/4 lb. ground beef (85% lean)
1 medium onion, chopped
1 tablespoon chili powder
1 can (10 3/4 oz.) Campbell’s® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 teaspoon vinegar
1 can (15 oz.) kidney beans, rinsed and drained
4 cups hot cooked regular long-grain white rice, cooked without salt

Cook beef, onion and chili powder in skillet until beef is browned. Pour off fat.

Add soup, water, vinegar and beans. Heat to a boil. Cook over low heat 10 min. Serve over rice.

Nutrition Information

Calories 513, Total Fat 11g, Saturated Fat 4g, Cholesterol 50mg,
Sodium 532mg, Total Carbohydrate 75g, Dietary Fiber 7g, Protein 28g, Vitamin A 16%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 32%DV

1 lb ground turkey
1 cup chopped onions
1 can diced green chilies
1 can diced tomatoes
2 tabelspoons olive oil
2 cloves garlic
4 tablespoons chili powder (to your taste)
salt & pepper
hot sauce if desired

Brown ground turkey in olive oil until brown, add onions and cook until soft. Add garlic, salt, pepper and chili powder, mix well, add chopped chilies, diced tomatoes and simmer for about an hour on low.

Serve with sour cream and grated cheese. Add hot sauce if desired.

Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour

Preheat oven to 350°F.

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides.

Deglaze with the chicken broth, and then add sauteed onions and
peppers. Turn heat to low, cover and let it simmer for 10 minutes.

Meanwhile, place the Anaheim peppers on a sheet pan.

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.

Combine the garlic powder, black pepper, ground cumin, Mexican
oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

In a small saute pan, mix 1/2 cup olive oil with the corn flour,
stirring over low heat for 2 minutes to make a masa roux.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.