- 1 pound ground beef
- 3 tablespoons chopped onion
- 1 can condensed tomato soup
- 1 tablespoon chili powder
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- Brown meat and onion, drain.
- Combine remaining ingredients and pour over meat. Heat through thoroughly.
- Serve over toast or between buns.
- May add: 1 teaspoon worchestershire sauce, celery or a little dry mustard if you wish.
Recipe from the kitchen of Ruth E. Chamberlin.