1 1/2 lb. ground beef
1/2 tsp. salt
1 (10 oz.) can Campbell's onion soup
1 tbsp. chili powder
2 tsp. cumin powder
1/2 tsp. black pepper
1 (21 oz.) can undrained red beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce

Crumble beef; sprinkle with salt. Pack beef firmly in skillet, cover and cook over low heat for 20 minutes. Drain any grease. Put onion soup in blender and blend 1 minute then add to beef. Mash with fork until it looks nice. Simmer and cover for 5 minutes. Add chili powder, cumin powder and pepper. Transfer to 2 1/2 quart pan and add beans, tomato paste and tomato sauce. Heat thoroughly for 20 minutes just to blend flavors.