1 lb. hamburger
1 small onion, peeled and chopped
1 can whole ripe (black) olives, drained
1 can tomato soup + 1 can water
1 can dark red kidney beans
1 T chili powder
Slice olives (DO NOT use canned sliced olives - they change the flavor). Brown hamburger in 4-qt stock pot. Add onion and continue cooking until onion is translucent. Add olives, soup, water, and beans (undrained). Bring to boil, stirring frequently, then reduce heat to low. Add chili powder to taste (about 1 T or so), then simmer for about 1 hour to allow flavors to blend.
Serve with sweet cornbread. May be multiplied as many times as needed (approx. 4 servings per 1 set of ingredients). Better after refrigerated overnight and reheated. May be frozen for up to six months.