Six-Can Chili

1 pound lean (90% or better) ground beef
1/2 Cup chopped onion
2 Cans (15 1/2 oz each) chili beans in sauce, undrained
2 Cans (14 1/2 oz each) diced tomatoes, undrained
1 Can (15 oz) black beans, drained and rinsed
1 Can (10 3/4 oz) condensed cream of mushroom soup
1 tsp. chili powder

1.  Place ground beef and onion in large pot.  Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles.

2.  Open chili beans, tomatoes, black beans and soup.  Drain and rinse black beans.

3.  Add all ingredients including chili powder to meat mixture in large pot.  Bring to a boil; reduce heat and simmer covered, over low heat for 30 minutes, stirring occasionally.

Yield:  8 servings