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BEST CHILI IN TOWN 
1 1/2 lbs. ground chuck or round steak
2 tsp. corn or safflower oil
1/2 tsp. salt
1/4 tsp. pepper
10 oz. can Campbell's onion soup
1 tsp. chili powder
2 tsp. cumin powder
1/2 tsp. paprika
21 oz. can red kidney beans, undrained
6 oz. can tomato paste
29 oz. can whole tomatoes

Brown ground chuck in oil, packing meat evenly into bottom of 10 inch skillet. Cover and cook on low heat 20 minutes. Put onion soup through blender on high for 1 minute. Add to the beef, mashing mixture with fork until it resembles rice. Simmer 5 minutes, stirring occasionally. Blend tomatoes and tomato paste on high until tomatoes are mashed. Add remaining ingredients and blend. Heat thoroughly. Serves 8. Good for freezing and reheating using a double boiler.
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