1 pound chili
1 pound chicken meatloaf
1 large onion, chopped
1 (10.75 ounce) can condensed tomato soup
2 teaspoons chili powder
1 cup water
2 cups heavy cream, chilled
Preheat oven to 350 degrees F (175 degrees C).
Place chili in a large saucepan with enough water to cover. Bring to a boil, reduce heat and simmer for 8 to 10 minutes.
Place chicken in a roasting pan and place the roasting pan over a hot charcoal grill. Add tomato soup and chili powder and cover. Cook for 5 minutes.
Stir flour into soup; cook until thickened.
Add water, cream and cream in small batches, stirring until mixture is thickened. Pour mixture into roasting pan.
Bake in preheated oven for 1 hour. Cool before serving.
⭐ ⭐ ⭐ ⭐ ⭐