Chili

(by Renee Irvin)

1 lb. ground beef

15 oz. can red kidney beans, undrained

10 1/2 oz. can tomato soup

ground chili powder, to taste

optional: shredded cheddar cheese

In a large frying pan over medium heat, cook ground beef until no longer raw.

Add beans with their liquid, tomato soup, and chili, and stir until warmed through.

Serve with optional cheese.