Great Lakes Chili

1 pound ground beef

1 medium onion, chopped

1 teaspoon salt

1 teaspoon black pepper

2 cans (10.7 ounces) tomato soup

1 can (14.5 ounces) peeled tomatoes, diced or crushed

1 can (15 ounces) dark red kidney beans, drained and rinsed

1 tablespoon chili powder, or to taste

In a deep pot or Dutch oven, brown the ground beef and onion; season with salt and pepper. Drain any grease from the pot.To the pot add salt and pepper, tomato soup, plus 2 canfuls of water, tomatoes and kidney beans. Add chili powder and stir well. Simmer 30 minutes, stirring occasionally.Serves six to eight.