3 (16 ounce) cans chili beans
1 (8 ounce) can kidney beans
1 (4 ounce) can sliced mushrooms, drained
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
2 pounds lean ground beef
1 cup chopped green bell pepper
1/2 pound chopped onion
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can tomato soup with green chile peppers
2 cans tomato soup with chiles
1 cup milk
2 tablespoons Dijon mustard
Place beans in a slow cooker and pour chili into the slow cooker.
Place kidney beans in a slow cooker and pour sausage, onion and mushrooms into the slow cooker. Continue with cream of mushroom soup, beef and bell pepper into the slow cooker.
In a medium bowl, mix tomato soup, tomato soup with chiles, tomato soup with green bell pepper, tomato soup with onion and mushrooms. Mix milk and Dijon mustard into tomato soup. Pour mixture over beans and beans.
Cover, and cook on Low for 8 to 11 hours, or on High for 5 to 7 hours.
Quick path to a new favorite! Worked like a charm. Profoundly improved flavor with little additional effort.
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