1 1/2 lb. ground beef
3 cans kidney beans (dark and/or light)
2 cans tomato soup
2 cans water
4 tbsp. dried onions
3 tbsp. chili powder
2 tbsp. sugar (optional)

Brown ground beef; drain fat off and put aside. In 3 quart saucepan, combine tomato soup, water, onions and chili powder. Use medium heat and stir frequently and thoroughly. Drain and rinse 1 can of kidney beans and mash before adding to pan. Drain and rinse other 2 cans of beans. Add with ground beef to pan. Cover and simmer on low at least 1/2 hour, stirring frequently and scraping the bottom so it doesn't stick.

Can be garnished with grated cheese or crackers. Goes well with cornbread twists. Can store in pan in refrigerator for at least a week.